Spanish Chorizo with Green Sauce
3 portions
25mCool and zesty herbed yogurt and a simple, refreshing salad of shredded carrots and zucchini help take the bite off of this spicy seared Spanish chorizo.
What you will need
1/2 lb. Zucchini
1/2 lb Carrots
1/2 bunch Dill
1/2 bunch Italian Parsley
1 Lime
1/2 cup Olive Oil
2 cloves Garlic
1 Jalapeño
1/2 bunch Cilantro
1 tsp Ground Cumin
2 tsp Ground Coriander
2 cups Greek Yogurt
1 tsp Salt
1/2 lb Spanish Chorizo
(Nutritional facts 164 calories, 12.51 g fat, 6.74 g carbohydrates, 7 g protein, 13 mg cholesterol, 343 mg sodium)How to cook
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Slice off the tips of the zucchini. Using a peeler, shave the zucchini into thin strips.
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Peel the carrots, then use the peeler to shave the carrots into thin strips.
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Pinch off the dill fronds and discard the stems.
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Pinch off the parsley leaves and discard the stems.
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Slice off the jalapeño stem. Then slice it in half lengthwise. Remove and discard the seeds.
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Place the shaved carrots in a medium mixing bowl.
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Add the shaved zucchini.
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Squeeze in some lime juice.
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Add a drizzle of olive oil.
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Add the dill. Toss the salad and set aside to marinate.
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Peel the garlic cloves and place them in a small food processor or a blender.
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Add the jalapeño.
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Add the picked parsley.
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Wash and dry the cilantro and snip off the bottom of the stem. Add it to the food processor.
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Pulse several times to give it a rough chop.
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Add the cumin.
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add the ground coriander
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Add the yogurt.
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Continue chopping. Adding a little salt, as needed.
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Stop several times to scrape down the sides. Chop until smooth.
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Fry the chorizo in a heavy skillet over medium heat until blistered on 2 sides.
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Add about 1/2 cup of water to the hot skillet to finish cooking.
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Lay out the salad on a serving plate. Arrange chunks of sausage on top. Drizzle with green sauce.
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