Of course, you can just make one sauce, but the combination of the piquant salsa vinagreta with the smooth tomato salmorejo works well. We’ve used a ring loaf from a Spanish delicatessen, but you can use any long roll. Go for soft rolls with a crunchy crust, rather than chewy ones.
Ingredients
Roast tomato salmorejo
Salsa vinagreta
Method
Main
1.For roast tomato salmorejo, preheat oven to 200C. Place tomatoes on an oven tray, drizzle with 30ml olive oil, season to taste and roast until dark golden (8-10 minutes), transfer to a food processor. Combine bread in a small bowl with 60ml cold water, stand until soft (2-3 minutes). Add to food processor with garlic, process until smooth, then, with motor running, add remaining oil in a thin steady stream until emulsified. Add vinegar, season to taste, process to combine. Makes 250ml, will keep refrigerated for up to five days in an airtight container.
2.Meanwhile, for salsa vinagreta, process capers, egg and garlic in a food processor until finely chopped. Add herbs, process until coarsely chopped, then, with motor running, add oil in a thin steady stream and process to a fine paste. Add vinegar, season to taste and set aside. Makes 250ml, will keep refrigerated for up to five days in an airtight container.
3.Preheat a char-grill or barbecue to high heat. Cook chorizo, turning occasionally until browned (6-8 minutes). Split lengthways, then stuff into rolls and serve with wild rocket, salsa vinagreta and tomato salmorejo.
Note Fresh smoked chorizo are available from Spanish delicatessens. If unavailable, substitute regular fresh chorizo, but you may need to adjust cooking times.
Drink Suggestion: Gutsy young red from Toro or a cold beer. Drink suggestion by Max Allen
Notes
