Goonhub
12-01-2016, 07:02 AM
Chouriço & Peppers
If you can, get Gaspara's chouriço.
It's spicy and delicious.
Ingredients
1lb of chouriço (you can substitute linguisa but it will be less spicy) [don't pronounce it sure-e-ko, it's sure-eese]
1 can of tomato paste (6oz)
1/2 small green bell pepper
1 red bell pepper
1 bottle of inexpensive, sweet white wine (a reisling is usually good for this)
1/2 large yellow onion
Directions
1. Heat the chouriço (sure-eese) in a large frying pan on low-medium to medium heat on your stove top (a little butter is all you'll need to grease the pan). If you have never cooked chouriço before, it's cooked when it turns a deep red color as opposed to the light red, when raw. Make sure that pan is big because we're going to add quite a bit to this.
2. While the chouriço is heating up (be sure to stir it every-so-often) chop the vegetables and have them at the ready.
3. The chouriço should now be filling your home with its wonderful aroma. Once it's close to fully cooked, stir in the vegetables.
4. If you didn't drink it all yet, add some white wine to the mix. Add to taste but be sure it's less than a cup. You shouldn't be tasting only wine when you eat this. The wine will boil off leaving behind the acidity and sweetness. Mmmmm.
5. Add the tomato paste to get a nice, thick sauce. Turn the heat off and let it all simmer for a bit.
6. Serve it with some hearty bread and some cheddar.
7. ENJOY!
If you can, get Gaspara's chouriço.
It's spicy and delicious.
Ingredients
1lb of chouriço (you can substitute linguisa but it will be less spicy) [don't pronounce it sure-e-ko, it's sure-eese]
1 can of tomato paste (6oz)
1/2 small green bell pepper
1 red bell pepper
1 bottle of inexpensive, sweet white wine (a reisling is usually good for this)
1/2 large yellow onion
Directions
1. Heat the chouriço (sure-eese) in a large frying pan on low-medium to medium heat on your stove top (a little butter is all you'll need to grease the pan). If you have never cooked chouriço before, it's cooked when it turns a deep red color as opposed to the light red, when raw. Make sure that pan is big because we're going to add quite a bit to this.
2. While the chouriço is heating up (be sure to stir it every-so-often) chop the vegetables and have them at the ready.
3. The chouriço should now be filling your home with its wonderful aroma. Once it's close to fully cooked, stir in the vegetables.
4. If you didn't drink it all yet, add some white wine to the mix. Add to taste but be sure it's less than a cup. You shouldn't be tasting only wine when you eat this. The wine will boil off leaving behind the acidity and sweetness. Mmmmm.
5. Add the tomato paste to get a nice, thick sauce. Turn the heat off and let it all simmer for a bit.
6. Serve it with some hearty bread and some cheddar.
7. ENJOY!