Grilled Chorizos with Salsa

These Chilean crostini give guests something to snack on while they're waiting for their grilled steaks and pork chops.

Plus: More Appetizer Recipes and Tips

  • Total Time:
  • Servings: 12

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  • 4 large plum tomatoes (1 pound), finely chopped
  • 2 medium onions, finely chopped
  • 2 tablespoons minced cilantro
  • 1 garlic clove, minced
  • 1 jalapeƱo, seeded and minced
  • 2 tablespoons fresh lemon juice
  • Salt
  • 12 crusty rolls (2 ounces each), split
  • Extra-virgin olive oil, for brushing
  • 6 small chorizos (1 1/4 pounds)

How to make this recipe

  1. In a medium bowl, mix the tomatoes, onions, cilantro, garlic, jalapeño and lemon juice and season with salt.

  2. Light a grill or preheat a grill pan. Brush the rolls with olive oil and toast them on the grill or in the grill pan over moderate heat. Grill the chorizos until browned, about 20 minutes. Let the chorizos cool slightly, then cut each on the diagonal into 12 thin slices. Top each roll half with 3 slices of chorizo and 1 tablespoon of salsa and serve.

Make Ahead

The salsa can be refrigerated for up to 4 hours.

Suggested Pairing

The strong, spicy flavors of chorizo call for a big red, such as a powerful, fruity Chilean Malbec.

Contributed By Photo © Roy Zipstein Published October 2002

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