- 4 large plum tomatoes (1 pound), finely chopped
- 2 medium onions, finely chopped
- 2 tablespoons minced cilantro
- 1 garlic clove, minced
- 1 jalapeño, seeded and minced
- 2 tablespoons fresh lemon juice
- 12 crusty rolls (2 ounces each), split
- Extra-virgin olive oil, for brushing
- 6 small chorizos (1 1/4 pounds)
- In a medium bowl, mix the tomatoes, onions, cilantro, garlic, jalapeño and lemon juice and season with salt.
- 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.
The salsa can be refrigerated for up to 4 hours.
The strong, spicy flavors of chorizo call for a big red, such as a powerful, fruity Chilean Malbec.