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
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.