Argentine Choripán With Salsa Criolla
A classic South American street food staple featuring grilled chorizo sausages served in crusty bread with a vibrant vegetable relish.
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Ingredients
- 4 links Argentine Chorizo sausages (pork and beef blend)
- 4 units Baguette or crusty French rolls
- 1/2 cup Red bell pepper, finely diced
- 1/2 cup Yellow onion, finely diced
- 1 cup Roma tomato, seeded and diced
- 1/4 cup Red wine vinegar
- 1/2 cup Extra virgin olive oil
- 2 tablespoons Fresh parsley, chopped(optional)
- 1 teaspoon Salt and black pepper
- 1/2 cup Chimichurri sauce(optional)
Instructions
- 1
Prepare the Salsa Criolla by combining the diced onion, bell pepper, and tomato in a medium bowl.
- 2
Whisk the olive oil, red wine vinegar, salt, and pepper together, then pour over the vegetables and let sit for at least 30 minutes.
- 3
Preheat your grill to medium-high heat.
- 4
Place the chorizo sausages on the grill and cook for 12-15 minutes, turning occasionally until charred and cooked through.
- 5
While sausages cook, slice the bread rolls lengthwise without cutting all the way through and lightly toast them on the grill.
- 6
Butterfly the cooked sausages by slicing them lengthwise down the middle to open them up like a book.
- 7
Place one butterflied sausage into each toasted roll.
- 8
Generously spoon the Salsa Criolla over the sausage and add chimichurri if desired before serving.
Nutrition per Serving
645
Calories
24g
Protein
42g
Carbs
41g
Fat
3g
Fiber
5g
Sugar
1120mg
Sodium
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