Ingredients
Smoky red relish
Chimichurri
Method
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.