Chorizo with Piquillo Pepper Dip Recipe | Tasting Table
Prep Time:
Cook Time:
15 minutes
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.