Ingredients :
- 45 oz chorizo
- 2 medium-large Idaho potatoes; peeled
- 6 jalapeños; small dice
- 4 clove garlic; minced
- 1 large yellow onion; small dice
- 1 green bell pepper; medium dice
- 1 red bell pepper; medium dice
- 1 stalk celery; small dice
- 1 bundle cilantro; chiffonade
- 16 oz roasted tomato salsa
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 1 tsp cayenne pepper
- 1 pinch salt and black pepper; to taste
- 1 vegetable oil; as needed
Method :
- Cut potatoes into small, bite size pieces. Cover with cold water. Add salt. Boil until 90% cooked. Drain. Briefly submerge into ice bath to halt carry over cooking. Drain. Set aside
- Heat a large saute pan over medium-high heat. Add chorizo. Season.
- Once fat had rendered from chorizo, add veggies.
- When veggies are nearly tender, add garlic and potatoes. Add vegetable oil if needed. When garlic is cooked, approximately 1 minute, add salsa. Reduce until salsa is incorporated. Stir in cilantro.
- Variations; Corn, zucchini, sofrito, vinegar, avocado, poblano, habanero, bacon, coriander, epazote, cilantro, mole, nopalitos
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