Ingredients
For the jalapeño relish
2 tablespoons extra virgin olive oil
1⁄3 cup medium-dice fire-roasted Anaheim peppers
1⁄3 cup small-dice red jalapeños
4 teaspoons finely diced onions
1¼ teaspoons chopped garlic
2 baby dill pickles, chopped
4 teaspoons sugar
¼ teaspoon salt, or as needed
Freshly ground black pepper, as needed
For the roasted onion marmalade
¼ cup extra virgin olive oil
11⁄3 cups thinly sliced grilled onions
3 tablespoons tomato sauce
2 tablespoons sugar
Salt, as needed
Freshly ground black pepper, as needed
For the red bell pepper ketchup
¼ cup extra virgin olive oil
11⁄3 cups small-dice red bell peppers
1 tablespoon chopped garlic
3 tablespoons sugar
3 tablespoons sherry vinegar
3 tablespoons tomato sauce
3 tablespoons red bell pepper purée
Salt, as needed
Freshly ground black pepper, as needed
For the bocadillos
16 mini Spanish chorizo sausages (2 to 3 inches (5 to 8 cm)
long and dry-cured if available)
16 small sausage buns
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.
2. 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.
3. 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.
4. Add the tomato sauce and sugar and cook, stirring often, until reduced to marmalade consistency, about 20 minutes. Season to taste with a small pinch each of salt and pepper. Transfer to a bowl and allow to cool. Clean and dry the pan.
5. 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 continue to cook for 15 minutes, or until the vinegar has reduced and the mixture is thick.
6. 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.
7. Grill the sausages over medium-high heat until cooked through, turning several times to sear the outside evenly, about 3 minutes.
8. Place each sausage on a bun or serve on a platter. Set up the garnishes for guests to help themselves. Adapted from a recipe by Robert Petzold
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| Chorizo Bocadillo |
