Chorizo with Piquillo Pepper Dip

This recipe was originally published as part of a menu in Tasting Table National.

TT Test Kitchen Tip: Sweet, tangy piquillo peppers add a unique flavor to the dip. If you can't find them, substitute jarred roasted red peppers for a similar flavor.

Chorizo With Piquillo Pepper Dip
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Sweet, tangy piquillo peppers add a unique flavor to the dip. If you can't find them, substitute in jarred roasted red peppers for a similar flavor.
Servings
4
appetizer servings
Ingredients
  • 2 cups fresh flat-leaf parsley, stems discarded (about 1 large bunch)
  • ¾ cup fresh cilantro (about ½ large bunch)
  • ¼ cup fresh oregano leaves
  • 3 garlic cloves, peeled
  • 3 jarred piquillo peppers
  • 1 cup plus 1 tablespoon extra-virgin olive oil, divided
  • 2 tablespoons sherry vinegar
  • 1 teaspoon fresh lemon juice (from about ¼ medium lemon)
  • Salt and freshly ground black pepper
  • 1½ pounds dry Spanish chorizo, cut into 1-inch slices
Directions
  1. In a blender or food processor, combine the parsley, cilantro, oregano, garlic, piquillo peppers, 1 cup of the olive oil, the sherry vinegar and lemon juice and blend until a chunky puree forms. Season with salt and pepper and set aside.
  2. In a medium skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the sliced chorizo and sauté until warmed through, 3 to 4 minutes. Serve warm with piquillo-pepper dip.
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