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Chorizo in Salsa
This easy Chorizo in Salsa recipe is made with tomatoes and either Serrano or Jalapeño peppers. It can be used for serving over fried eggs, as a filling in tacos with flour or corn tortillas, or as a main dish or side dish for many Mexican dishes.
- 1 tbsp. vegetable oil
- 8 oz. Mexican Chorizo casings removed
- ½ cup white onion chopped
- 2 Serrano peppers or 1 jalapeño chopped
- 8 oz. tomatoes 2 medium-size tomatoes
- Salt to taste
Heat the oil in a frying pan over medium heat, then add the Chorizo. Use a fork or a wooden spoon to break the big chunks into smaller pieces. Fry for about 3 minutes.
Stir in the chopped onion and Serrano peppers, then cook for 2 minutes and then add the tomatoes. Keep cooking for another 5 minutes.
Cover the frying pan and let the sauce gently simmer for another 3 minutes. The tomatoes will release their juices and form a sauce that has a slightly chunky texture. If you want the tomatoes well cooked, then cook for 3 more minutes. Season with salt and serve.
Serving: 2g | Calories: 617kcal | Carbohydrates: 10g | Protein: 28g | Fat: 51g | Saturated Fat: 22g | Cholesterol: 99mg | Sodium: 1408mg | Potassium: 796mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1000IU | Vitamin C: 21.2mg | Calcium: 30mg | Iron: 2.1mg