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.

Course Basic Recipes

Cuisine Mexican

Keyword Chorizo in Salsa

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 617kcal

Author Mely Martínez

Ingredients

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

Instructions

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.

Nutrition