Happy Thursday everyone. By now I am sure you have read Barb (Profiteroles and Ponytails) had a Tapas dinner party on the weekend and we were kindly invited; we had such a variety of food and it was soooo good. I made Chgo John’s Cheese Bread again (how many times do I have to make this bread before EVERYONE sees that they MUST make it?) and some devil’s on horseback and the Chorizo with Tomatoes and Balsamic Vinegar. I had a few leftover red and yellow peppers and decided to add them to the recipe, so below is the updated recipe, with photos this time. It’s such an easy tapas to make, just add what you have on hand, and you can make it in advance, as I did and just reheat in the oven or you can do it all right away. I would suggest, however, not to make it in cast iron unless it has an enamel coating as the vinegar will remove any seasoning you have diligently worked so hard on. We just served the dish in these adorable cast pans.
Chorizo with Tomatoes and Balsamic Vinegar
Serves 4 if you’re having other tapas courses
- 1 cup 1/4″ sliced and halved chorizo sausage
- 1/3 cup grape tomatoes, quartered
- 1/4 cup chopped onion (I prefer Mayan sweet onions or vidalia)
- 1 clove garlic finely chopped (I prefer to use my microplane)
- 1/2 cup mixed sliced yellow and red peppers
- 1/3 cup balsamic vinegar
- 2 tbsp olive oil
- salt and pepper to taste
- Heat olive oil in a small pan, add chorizo and caramelize each side.
- Add onions and garlic and sauté for a minute, add the peppers and sauté for another minute.
- Add balsamic and allow balsamic to reduce slightly 3-4 minutes (this will thicken the balsamic a bit)
- If you are making this in advance, I would add the tomatoes when you reheat so they maintain some shape. If you make this to eat now, add tomatoes and sauté for another minute.
- Serve immediately or reheat (adding the quartered grape tomatoes) with that gorgeous Cheese Bread I cannot stop making and bragging about.