This Avocado & Chorizo dip recipe comes from my friend talented and funny friend,
Carly, who says 'this dip will win you friends'! It is such a delicious dip that is hearty and colourful and a guaranteed crowd pleaser.
What You Need:
1 link of chorizo sausage, diced
2 avocadoes, diced
1 large tomato, seeded and diced*
1/4 cup of chopped cilantro
1/4 cup of diced red onion
1 clove of garlic, minced
1 jalapeno pepper or green chile, minced, or add some dashes of hot sauce to taste
2 tbsp of red wine vinegar (you can also use balsamic vinegar in place of the red wine)
Juice of 1 big lime (add more if you think the dip needs more zing)
A good glug of olive oil
Salt to taste
*seeding sounds more complicated than it is, and it's also necessary to do because otherwise the dip will get too liquidy. Just chop up the tomato into quarters, or eighths if it's quite big, and scoop out the seeds in the middle.
What You Do:
Preheat the oven to broil, and place the diced chorizo in a single layer on a sheet pan. Run it under the broiler for anywhere from 5 to 10 minutes, until it gets browned and crispy. Remove from the pan and place it on a plate lined with paper towels. Blot the chorizo with the paper towel to remove the excess grease. In the summer, grill the sausages on the BBQ and then dice once cooled.
In a medium-sized bowl, combine the avocado, tomato, cilantro, red onion, garlic, jalapeno or chile pepper, vinegar, lime juice, olive oil, and salt to taste. Be gentle with the mixture, as you want to maintain the nice dice on the avocado without mushing it up. Add in the sausage and mix just until combined.
This is best after sitting at room temperature for about a half an hour, to give the flavours a chance to mingle. Serve with tortilla chips. Makes a bowl that will serve about 4 as a snack or hors d'oeuvres. This recipe doubles well.
