Directions
- 1Remove the casing from the chorizo and crumble it into a pan
- 2Cook over medium heat so that it releases its fat
- 3Chop the red onion and garlic
- 4Add the red onion and garlic. Sauté everything together until golden brown
- 5Add whisky and flambé (optional)
- 6Incorporate the balsamic vinegar, honey, paprika, salt and pepper
- 7Add a little water and begin slow cooking, adding a little more water every 15-20 minutes, letting it evaporate
- 8Cook for about 2 hours, stirring occasionally, until you get a dense, mellow texture
Ingredients
- 200 g chorizo picante
- 1 medium red onion
- 2 garlic cloves
- 2 tablespoons honey
- 2 tablespoons balsamic vinegar
- 1.5 shots whisky
- 1 teaspoon spicy paprika
- to taste salt
- to taste pepper
- water
Equipment
panknife
Tips
- The secret is to add water little by little.
- It is optional to flambé with whisky for more aroma.
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