A sweet chorizo & pepper jam that is perfect for the warmer weather.


1 medium onion

1 red & 1 yellow pepper

A little vegetable oil

1 clove of crushed garlic.

50 ml of vinegar (red wine, white wine or balsamic)

tablespoon of smoked paprika

100g sugar

120g pack of sliced chorizo diced. 

Dice the onion and peppers. Add a splash of oil to a thick bottomed pan and cook until the onions and peppers have soften, Add the crushed garlic and fry for an additional 1 min longer. Add the diced chorizo and cook for 2 minutes, add the smoked paprika and fry for a few seconds. Add the sugar and vinegar and bring to the boil and simmer for around 10 minutes or until you have a jam like consistency. Let it cool down and spoon into a  container. It should keep for up to 4 weeks in the fridge. Its a very versatile condiment and can go well with cheese, on toast, in a burger, through pasta for example. 

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