Cooking chorizo 1kg, diced Spanish onions 2, finely diced Garlic ½ bulb, minced Balsamic vinegar 200ml Light brown sugar 200g

Fry the chorizo in a large saucepan for around 5 minutes until golden and crispy. Remove with a slotted spoon, leaving the chorizo oil in the pan. Gently fry the onions in the chorizo oil until soft and starting to brown. Add the garlic, cooked chorizo, vinegar and sugar. Cook on a low heat for 30-40 minutes, stirring occasionally, until thick and syrupy. Remove from the heat and leave to cool. Put half of the mixture into a food processor and blend. Fold the two mixtures together and then leave to cool completely. Store the chorizo jam in a sterilised jar.

Sides

Chorizo jam

Serve this chorizo jam with seafood or on your next cheese board

Added on March 27, 2019

Ashley Wright, head chef at The Horn of Plenty in Devon, shares his recipe for chorizo jam

www.thehornofplenty.co.uk

You will need

Cooking chorizo 1kg, diced
Spanish onions 2, finely diced
Garlic ½ bulb, minced
Balsamic vinegar 200ml
Light brown sugar 200g

Method

Fry the chorizo in a large saucepan for around 5 minutes until golden and crispy. Remove with a slotted spoon, leaving the chorizo oil in the pan.
Gently fry the onions in the chorizo oil until soft and starting to brown.
Add the garlic, cooked chorizo, vinegar and sugar.
Cook on a low heat for 30-40 minutes, stirring occasionally, until thick and syrupy. Remove from the heat and leave to cool.
Put half of the mixture into a food processor and blend. Fold the two mixtures together and then leave to cool completely.
Store the chorizo jam in a sterilised jar.

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You will need

Cooking chorizo 1kg, diced
Spanish onions 2, finely diced
Garlic ½ bulb, minced
Balsamic vinegar 200ml
Light brown sugar 200g

Method

Fry the chorizo in a large saucepan for around 5 minutes until golden and crispy. Remove with a slotted spoon, leaving the chorizo oil in the pan.
Gently fry the onions in the chorizo oil until soft and starting to brown.
Add the garlic, cooked chorizo, vinegar and sugar.
Cook on a low heat for 30-40 minutes, stirring occasionally, until thick and syrupy. Remove from the heat and leave to cool.
Put half of the mixture into a food processor and blend. Fold the two mixtures together and then leave to cool completely.
Store the chorizo jam in a sterilised jar.