Chorizo Bocadillos (Metric)

Customary version of recipe

Yields 8 portions

Ingredient Amount
For the jalapeño relish  
Olive oil, extra virgin 30 ml.
Anaheim peppers, fire-roasted, medium-dice 75 ml.
Red jalapeños, small-dice 75 ml.
Onions, finely diced 20 ml.
Garlic, chopped 6 ml.
Baby dill pickles, chopped 2 ea.
Sugar 20 ml.
Salt 1 ml. or as needed
Black pepper, freshly ground as needed
For the roasted onion marmalade  
Olive oil, extra virgin 60 ml.
Onions, grilled, thinly sliced 315 ml.
Tomato sauce 45 ml.
Sugar 30 ml.
Salt as needed
Black pepper, freshly ground as needed
For the red bell pepper ketchup  
Olive oil, extra virgin 60 ml.
Red bell peppers, small-dice 315 ml.
Garlic, chopped 15 ml.
Sugar 45 ml.
Sherry vinegar 45 ml.
Tomato sauce 45 ml.
Red bell pepper purée 45 ml.
Salt as needed
Black pepper, freshly ground as needed
For the bocadillos  
Mini Spanish chorizo sausages, (5 to 8 cm., long and dry-cured if available) 16 ea.
Sausage buns 16 ea.

Method

  1. Make the jalapeño relish. Heat the olive oil in a large heavy sauté pan over medium-high heat and sauté the peppers, onions, garlic, and pickles stirring often, until soft, about 10 minutes. Add the sugar, salt, and a small pinch of pepper and sauté for another 5 minutes. Remove from the heat, transfer to a bowl, and allow to cool to room temperature. Clean and dry the pan.
  2. Make the roasted onion marmalade. Heat the olive oil in the pan over medium heat and add the onions. Sauté for 15 minutes, stirring frequently, until golden brown and soft. Add the tomato sauce and sugar and cook, stirring often, until reduced to marmalade consistency, about 20 minutes. Season to taste with a pinch each of salt and pepper. Transfer to a bowl and allow to cool. Clean and dry the pan.
  3. Make the red bell pepper ketchup. Heat the olive oil in the pan over medium heat and add the peppers and garlic. Sauté, stirring often, until soft, about 10 minutes. Add the sugar and vinegar and cook 15 minutes, or until the vinegar has reduced and the mixture is thick. Add the tomato sauce and the bell pepper purée and cook, stirring often, for another 10 minutes. Season to taste with a small pinch each of salt and pepper. Remove from the heat and purée in a blender until very smooth, about 1 minute.
  4. Grill sausages over medium-high heat until cooked through, turning several times to sear the outside evenly, about 3 minutes. Place each sausage on a bun or serve on a platter. Set up the garnishes for guests to help themselves.

Additional tips

Recipe credit: Robert Petzold for Gilroy Foods, as presented at the Worlds of Flavor International Conference & Festival. All rights reserved. Presented at the World Marketplace on Saturday, Nov. 4, 2006.

© 2017 The Culinary Institute of America