Author Notes
My dad likes it when his chili makes him sweat. I have grown up in a hostile environment when it comes to spicy foods. I prefer "fire" over "mild" or "spicy." If my lips aren't burning or my eyes aren't watering, a dash of cayenne here, some red pepper flakes there. My best chili pepper recipe is inspired by a love for jalapeños. —Arden Leigh Montgomery
Continue After Advertisement
Ingredients
- For the salsa verde
-
1
Jalapeño
-
2
Green or unripened tomatoes
-
1 bunch
Parsley
-
1 bunch
Cilantro
-
1
Lime
-
Cayenne pepper
-
2
Avocado
- For the boat
-
6
Jalapeño
-
Chorizo
-
Cotija Cheese
-
Sriracha (optional)
Directions
-
Cut the tomatoes in half and grate each half into a small bowl.
-
Add the avocado, chopped parsley and cilantro.
-
Chop one unseeded jalapeño, add it to the mix.
-
Squeeze in one lime and cover the top layer of the salsa with cayenne pepper.
-
Grill the Chorizo on medium-high rotating for about 5 minutes or until cooked.
-
Cut the jalapeños in half and place them on the grill for about 4-5 minutes or until cooked.
-
Once the chorizo and the peppers are done, cut the chorizo to your liking (chopped, ground, cubed..) and place inside the jalapeño boat.
-
Top it off with the salsa verde, cotija cheese, sriracha (optional) and a squeeze of lime.
See what other Food52ers are saying.