Choripan con Salsa Criolla

Method

Begin by preparing the salsa criolla: finely dice the white onions and tomatoes, then combine them in a bowl with the red wine vinegar, olive oil, chopped parsley, salt and pepper. Allow the salsa to macerate for at least 15 minutes to develop the flavours. Meanwhile, heat a griddle or heavy-bottomed frying pan over medium-high heat and cook the chorizo sausages for 8-10 minutes, turning occasionally, until the casings are browned and the sausages are cooked through. Warm the bread rolls by splitting them horizontally and toasting the cut sides on the griddle for 1-2 minutes until lightly golden. Place one hot chorizo inside each toasted roll and top generously with the salsa criolla, allowing the juices to soak into the bread. Serve immediately whilst the sausages and bread are still warm.