top of page

Chorizo with Sour Cream and Chimichurri


I tried something like this at a food festival once and just loved the combination. I had to recreate it, but I have added my favourite salsa, a South American style Chimichurri to cut through the richness and give a punch of flavour.



Serves 4

4 soft cooking chorizo sausage 1 tsp olive oil
4 small flour tortilla wraps

For the salsa

1 red onion
2 cloves garlic chopped
1 red chilli, deseeded
30ml red wine vinegar
1 handful of fresh flat parsley chopped 100ml extra virgin olive oil
Salt and pepper


Here’s how:

Finely chop the red onion and garlic and place in a small mixing bowl.
Chop the red chilli and add to the bowl, then pour in the vinegar and stir together. Leave the salsa to stand for 15 minutes before add the chopped parsley and olive oil.
Taste and season with salt and pepper.
Place the chorizo onto a roasting tray and cook in the oven 170c for 15-20 minutes or until cooked.
Once the sausages are ready, warm the wraps and serve with sour cream and the chimichurri.

Try this recipe with a Shiraz wine


Recipe by Peter Sidwell

Chorizo and Sour Cream and Chimichurri

    bottom of page