Recipe from Noshing with the Nolands
We found this recipe years ago and have been waiting for when we have both our chorizo and our red peppers available. Finally, the day has come.
Ingredients
- 3 red peppers, seeded and halved
- 2 jalapenos or Anaheims if you don’t want it so hot, seeded and halved
- 4 links of Chorizo
- 1 Tbsp Fat of your choice for cooking meat and onions
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tsp. paprika
- 1 tsp. smoked paprika
- pinch or crushed red pepper flakes
- Salt and pepper to taste
- 2 1/2 cups diced tomatoes
- 1½ cups broth, chicken or other stock
- Sour cream for garnish
Directions
- Place the peppers on a rimmed cookie sheet and broil until the skin is blackened (5-15 mins). When cooled remove the blackened skin and dice the red pepper and mince the jalapenos. Set aside. You can seed and halve the peppers before roasting or roast them whole, then pull middle and skin off after cooling. Tip: Easiest to peel skins if you put the peppers in a bag or covered pot or bin after roasting for a few minutes to steam.
- Remove the Chorizo meat from the casings and saute in a large pot over medium heat until browned. Remove the meat. (You probably could also just slice the chorizo and saute it for a chunkier version)
- In the chorizo’s juices, saute the onion until translucent. Add the garlic, paprika, smoked paprika, crushed red pepper, salt and pepper. Saute for 1-2 min. Reserve ¼ of the red pepper and add the rest with the jalapenos. Add the chicken stock and canned tomatoes. Cook simmering for 15 min.
- With a hand held immersion blender or standup blender, blend until smooth. Add the reserved Chorizo and peppers, heat through and serve with a dollop of sour cream.