Chorizo hotdogs with chimichurri and smoky red relish

Upgrade your usual sausage, ketchup and mustard hotdogs with these deliciously flavoursome chorizo buns. Served with generous lashings of our chimichurri and smoky red relish, this is a simple crowd-pleaser of a dinner!

  • 1 hr preparation plus steaming and cooling
  • Makes 6
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  • 6 fresh chorizo
  • olive oil, for drizzling
  • 6 hotdog rolls, split in half
  • mayonnaise or aïoli and rocket, to serve
Smoky red relish
  • 1 red capsicum
  • 1 long red chilli
  • 1 tbsp olive oil
  • 1/2 Spanish or brown onion, finely chopped
  • 1 garlic clove, finely chopped
  • 150 g cherry tomatoes, halved
  • 1 tsp smoked paprika
  • 2 tbsp red wine vinegar, or to taste
  • 1 tbsp caster sugar
  • 1 cup firmly packed flat-leaf parsley
  • 1/3 cup firmly packed oregano
  • 1 long green chilli, thinly sliced
  • 2 garlic cloves, finely chopped
  • finely grated zest and juice of ½ orange
  • 200 ml extra-virgin olive oil
  • 2 tbsp red wine vinegar


  • 1
    For relish, char capsicum and chilli over a gas flame (or in a very hot oven) until blackened all over. Place in a bowl, cover with plastic wrap and stand to steam (10-15 minutes), then peel. Thinly slice the chilli and trim, core and dice the capsicum. Heat oil in a saucepan, add onion and garlic and sauté until softened. Add tomatoes and paprika and simmer until tomatoes soften. Add vinegar, sugar, capsicum and chilli, and reduce to a light jammy consistency. Season, cool and refrigerate in an airtight container.
  • 2
    For chimichurri, process herbs, chilli, garlic and zest in a food processor until fine, then gradually add oil and process until smooth. Add vinegar and orange juice, and season to taste.
  • 3
    Drizzle chorizo with a little oil and grill on a barbecue, turning occasionally, until browned and cooked through (6-8 minutes). To serve, split rolls part way, spread with mayonnaise or aïoli, halve chorizo lengthways, stuff into rolls, top with smoky red relish or chimichurri and rocket.

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