Recipe by bikerchick
Gorgeous combination of chorizo, tomatoes, corn and more for a warm salsa with lots of cilantro. Can also be served cold, but give it a try warm.
Top Review by little_wing
When I pick recipes to make, I generally pick recipes I have a pretty good idea that we will like. This case was different. I'd never had chorizo or warm salsa but I was feeling bold. I'm so glad I was! This was completely addictive. I accidentally added too much corn so it was a little too sweet but made as directed, I think it would have been perfect. The sweetness of the corn and onions matches so well with the sausage and saltiness of the chip. We definitely liked it warm best. Thanks so much for sharing!
- 29.58 ml olive oil
- 226.79 g chorizo sausage, finely chopped
- 4 small celery ribs, finely chopped
- 2 bay leaves
- 1 red onion, finely chopped
- 9.85 ml paprika (sweet or hot, your preference)
- 4 garlic cloves, finely minced
- 6 ripe tomatoes, peeled, seeded, and chopped
- 29.58 ml tomato paste
- 2 (283.49 g) can corn, drained (or 10 oz frozen)
- 236.59 ml fresh cilantro leaves, roughly chopped
- 14.79 ml sugar
- salt & freshly ground black pepper
Directions See How It's Made
- Heat oil in a large frying pan.
- Add sausage, celery, bay leaves, onion and paprika.
- Saute, stirring, over medium heat for 10 minutes.
- Add garlic, tomatoes, tomato paste, and corn and cook over high heat for 5 minutes or until the tomatoes are pulpy and the mixture is thick.
- Remove pan from heat, stir in cilantro and sugar and season to taste.
- Serve hot.