CHORIZO PINCHOS WITH CITRUS MOJITOS

MAKES 16 PREP 15 MINS COOK 10 MINS

• 1 tbsp olive oil

• 2 raw chorizos, skins removed, chopped

• ½ red capsicum, seeded, finely chopped

• 1 tomato, finely chopped

• 185g packet flat round corn chips

• ½ cup sour cream

• sliced green onion, paprika, to serve

CITRUS MOJITOS

• 2 limes, chopped

• 1 orange, chopped

• 1 cup mint leaves

• ½ cup caster sugar

• 1 cup vodka

• 3 cups crushed ice

• 4 cups soda water 1 In a large frying pan, heat oil on high. Cook chorizos 3-4 mins, breaking up well, until evenly browned. Add capsicum and tomato. Cook 3-4 mins, stirring, until softened.

2 CITRUS MOJITOS In a 2-litre jug, combine fruit, mint and sugar. Crush together using the end of a rolling pin. Pour in vodka and mix well. Add enough ice to jug to half fill. Top up with soda water. Stir. Pour into serving glasses.

3 Top each corn chip with a spoonful of chorizo mixture and sour cream. Sprinkle with green onion and paprika.