A hotdog is all about the condiments. Here, choose between a
smoky red capsicum relish or the bright flavours of chimichurri, or
go for a bit of both.
6fresh chorizoOlive oil, for drizzling6hotdog rolls, split in halfMayonnaise or aïoli and rocket, to serveSmoky red relish1red capsicum1long red chilli1 tbspolive oil½Spanish onion, finely chopped1garlic clove, finely chopped150 gmcherry tomatoes, halved1 tspsmoked paprika2 tbspred wine vinegar, or to taste1 tbspcaster sugarChimichurri1 cup(firmly packed) flat-leaf parsley⅓ cup (firmly packed) oregano1long green chilli, thinly sliced2garlic cloves, finely choppedFinely grated rind and juice of ½ orange200 ml extra-virgin olive oil2 tbspred wine vinegar
For relish, char capsicum and chilli over a gas flame (or in a very hot oven) until blackened all over (2-3 minutes for chilli; 4-5 minutes for capsicum). Place in a bowl, cover with plastic wrap and stand to steam (10-15 minutes), then peel. Thinly slice the chilli and trim, core and dice the capsicum. Heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until softened (4-5 minutes). Add tomatoes and paprika and simmer until tomatoes soften (4-5 minutes). Add vinegar, sugar, capsicum and chilli, and reduce to a light jammy consistency (2-3 minutes). Season, cool and refrigerate in an airtight container. Relish will keep refrigerated for 2 weeks.
For chimichurri, process herbs, chilli, garlic and rind in a food processor until finely chopped, then gradually add oil and process until smooth. Add vinegar and orange juice, and season to taste.
Drizzle chorizo with a little oil and grill on a barbecue, turning occasionally, until browned and cooked through (6-8 minutes). To serve, split rolls partway, spread with mayonnaise or aïoli, halve chorizo lengthways, stuff into rolls and top with smoky red relish or chimichurri and rocket.