This authentic, street-style chorizo topping is rich in savoury spices with plenty of parsley and lime. Its light, fresh Mexican flavours pair perfectly with Baked Oat Thins and Flatbread Minis
1 Tablespoon of olive oil
1 Tablespoon of canola oil
300g of fresh uncooked chorizo sausage, skin removed
1 onion, chopped
1 Tablespoon of smoked paprika
2 cloves garlic, crushed
1 400g can of diced Italian tomatoes
Juice of 1 lime
¼ cup of flat-leaf parsley, chopped
Step 1.
Heat olive oil in a large frying pan over high heat. Crumble in chorizo and cook until crispy (about 10 minutes). Set aside.
Step 2.
Give the pan a quick wipe and return to a medium heat with a splash canola of other neutral oil. Add onion and smoked paprika and cook, stirring often, for 3 minutes or until onion softens slightly. Add garlic and cook, stirring, for 1 minute.
Step 3.
Stir in the tomatoes, increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered and stirring often, for 10 minutes or until sauce reduces and thickens slightly. Add a squeeze of lime juice and the parsley then allow to cool and thicken.
Step 4.
Dollop onto the Huntley & Palmers Oat Thins and dip with the Flatbread Minis.
