WHAT'S IN IT?
4 x 150g raw chorizo sausages
1 onion, chopped
2 garlic cloves, crushed
1 tsp each smoked paprika, ground cumin
1⁄2 tsp chilli flakes
400g can chopped tomatoes
400g can red kidney beans
2 ripe hass avocados, cut into wedges
500g mixed tomatoes, chopped
1 jalapeno chilli, thinly sliced
2 tbs white wine vinegar
2 tbs extra virgin olive oil
1 tsp Tabasco
Corn chips, sour cream, micro coriander (or coriander), lime wedges to serve
PUTTING IT ALL TOGETHER:
Squeeze the meat from the chorizo casings. Add to a cold frypan, then place over medium heat. When it begins to sizzle, and the fat has started to render, cook for 2-3 minutes.
Add the onion and cook for a further 2 minutes or until slightly softened. Add the garlic and spices and cook for a further 5 minutes, then add the tomatoes and 1 cup (250ml) water.
Simmer for 10 minutes until reduced. Stir through the beans to warm through.
To make the salsa, place the avocado, tomatoes and jalapeno in a bowl. Combine the vinegar, oil and Tabasco, then pour over the salsa.
Top chorizo mixture with sour cream and micro coriander. Serve with corn chips and lime wedges.