CHORIZO HOTDOGS WITH CHIPOTLE RELISH & JALAPEÑO SALSA

Makes 8

4 (450g) chorizo-style sausages 8 crusty dinner rolls, warmed Sour cream or Greek yoghurt,

to serve

Lime wedges, to serve

Tomato chipotle relish

2 tbsp olive oil

1 (100g) small red onion,

finely chopped

½ large red capsicum, seeded, thinly sliced 1 tsp ground cumin 1 tsp smoked paprika 1 tsp ground chipotle (see tip, top right) 400g can diced tomatoes

2 tsp brown sugar

1 tbsp caramelised balsamic

vinegar

Jalapeño salsa

2 fresh jalapeños, seeded, very

finely chopped

¼ cup finely chopped coriander 1 small Lebanese cucumber,

seeded, finely chopped

1 tbsp finely chopped pickled

jalapeño

1. To make the tomato chipotle relish, heat oil in a large saucepan over medium heat. Add onion and capsicum and cook for 2 minutes until softened. Add the cumin, paprika and chipotle. Cook, stirring, for 1 minute.

2. Add tomatoes, brown sugar and balsamic vinegar. Season with salt and pepper. Stir until combined. Bring to a gentle boil, stirring occasionally, for about 8 minutes, or until thickened. Set aside to cool to room temperature.

3. To make jalapeño salsa, combine all ingredients in a bowl.

4. Heat an oiled barbecue grill over medium heat. Add sausages and cook, turning occasionally, for about 10 minutes, or until cooked through and charred. Remove from heat. Stand for 5 minutes. Cut sausages in half and then cut in half lengthways.

5. Cut rolls open, without cutting them all the way through. Spread with sour cream or yoghurt. Place 2 pieces of chorizo in each roll.

SQUEEZED LIME CHEEKS ENHANCE THE FLAVOUR OF THE GRILL, BRINGING THESE DISHES TO LIFE

Spoon over relish and sprinkle with salsa. Drizzle with lime juice from the wedges to serve.

tip

Find ground chipotle from gourmet grocers or you can substitute with extra smoked paprika or 1 tablespoon chopped chipotle in adobo sauce.