Chorizo, coriander and lime spread

This authentic, street-style chorizo topping is rich in savoury spices with plenty of parsley and lime. Its light, fresh Mexican flavours pair perfectly with Oat Thins and Flatbread Minis by Huntley & Palmers

  • 30 mins cooking
  • Makes 250 gram
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Chorizo, coriander and lime spread
  • 1 tablespoon olive oil
  • 300 gram fresh uncooked chorizo sausage, skin removed
  • 1 onion, chopped
  • 1 tablespoon smoked paprika
  • 2 cloves garlic, crushed
  • 1 400g can diced Italian tomatoes
  • Juice 1 lime
  • 1/4 cup flat-leaf parsley, chopped
  • Huntley & Palmers Sesame, Quinoa & Cracked Pepper Oat Thins
  • Huntley & Palmers Roast Garlic & Herb Flatbread Minis


  • 1
    Heat oil in a large frying pan over high heat. Crumble in chorizo and cook until crispy (about 10 minutes). Set aside.
  • 2
    Give the pan a quick wipe and return to a medium heat with a splash of neutral oil (eg canola or grapeseed). Add onion and smoked paprika and cook, stirring often, for 3 minutes or until onion softens slightly. Add garlic and cook, stirring, for 1 minute.
  • 3
    Stir in the tomatoes, increase heat to high and bring to the boil. Reduce heat to medium and simmer, uncovered and stirring often, for 10 minutes or until sauce reduces and thickens slightly. Add a squeeze of lime juice and the parsley then allow to cool and thicken.
  • 4
    Dollop onto the Huntley & Palmers Oat Thins and dip with the Flatbread Minis.