Choripan is a traditional appetizer from Argentina made of grilled chorizo sausage on bread accompanied by the always-delicious chimichurri sauce (in case you don’t know, it’s their version of salsa verde. And if you still don’t know, well – you have some Googling to do). —Fernando @ Eating With Your Hands
2 chorizo-craving people
pork or beef chorizo sausages per person
Baguette or a couple of hot dog buns
firm red onion, about 5 ounces
rice vinegar, white wine vinegar or apple cider vinegar
Poke a few holes in the chorizo sausages and place on a hot grill until fully cooked (if not cooked) or until warm if fully cooked. You can cut the chorizo in half lengthwise or leave it whole, sometimes they are cut in half and added back to the grill for a few minutes before serving.
Cut the baguette or French rolls lengthwise and place (inside down) on the grill to lightly toast.
Place a tablespoon or more of chimichurri salsa on the baguette or hot dog bun, spread and then add the chorizo sausage. Top with additional chimichurri.
Slice the onions. Start 2 or 3 cups of water on to boil in a kettle. Peel and thinly slice the onion into approximately 1/4″ moons. Peel and cut the garlic clove in half.
Dissolve the sugar and salt. In the container you will be using to store the onions, add the sugar, salt, vinegar and flavorings. Stir to dissolve.
Par-blanch the onions. Place the onions in the sieve and place the sieve in the sink. Slowly pour the boiling water over the onions and let them drain.
Add the onions to the jar and stir gently to evenly distribute the flavorings.
Store. The onions will be ready in about 30 minutes, but are better after a few hours. Store in the refrigerator. They will keep for several weeks but are best in the first week.
Place all ingredients in processor; puree until almost smooth. Season with salt and pepper.