Quick Recipe Version (TL;DR)
Quick Ingredients
- 6 fresh chorizo links (about 4 oz / 113 g each)
- 6 crusty rolls (bolillo rolls or 6–7 inch baguette pieces)
- 3 bell peppers (mixed colors), 1 tbsp olive oil, 1/2 tsp kosher salt
- 1 large red onion (about 8 oz / 225 g), thinly sliced
- 1/2 cup (120 ml) red wine vinegar, 1/2 cup (120 ml) water, 1 tbsp sugar, 2 tsp kosher salt, 1/2 tsp black peppercorns, 1 bay leaf
- 1 cup (30 g) flat-leaf parsley, 2 tbsp fresh oregano (or 2 tsp dried), 4 garlic cloves, 1/2 tsp red pepper flakes, 1/3 cup (80 ml) red wine vinegar, 1/2 cup (120 ml) extra-virgin olive oil, 1 tsp kosher salt, 1/2 tsp black pepper
Do This
- 1. Quick-pickle onions: simmer vinegar, water, sugar, salt, peppercorns, bay leaf for 2 minutes; pour over sliced onion; rest 20 minutes.
- 2. Stir chimichurri: mix chopped parsley/oregano, minced garlic, red pepper flakes, vinegar, oil, salt, pepper; rest 10 minutes.
- 3. Heat grill to 450°F (232°C) (medium-high) and oil the grates.
- 4. Char peppers 10–12 minutes total, then peel/seed and slice; season.
- 5. Grill chorizo 12–16 minutes, turning, until 160°F (71°C) inside; rest 5 minutes.
- 6. Toast split rolls cut-side down 1–2 minutes.
- 7. Assemble platter: roll + chorizo + chimichurri + pickled onions + charred peppers; serve extra toppings on the side.
Why You’ll Love This Recipe
- Big, bold flavor with little fuss: smoky grilled chorizo meets bright, garlicky chimichurri.
- Perfect party format: build-your-own platter keeps it fun and easy for guests.
- Great texture contrast: crusty bread, juicy sausage, crisp-tender peppers, and tangy onions.
- Make-ahead friendly: chimichurri and onions get even better as they sit.
Grocery List
- Produce: flat-leaf parsley, fresh oregano (or dried), garlic, 1 large red onion, 3 bell peppers (mixed colors), optional lemon
- Dairy: optional unsalted butter (for toasting rolls)
- Pantry: extra-virgin olive oil, red wine vinegar, sugar, kosher salt, black peppercorns (or ground black pepper), red pepper flakes, bay leaf
- Bakery & Meat: 6 crusty rolls (bolillo or baguette pieces), 6 fresh chorizo links
Full Ingredients
Quick Pickled Onions (makes about 1 1/2 cups)
- 1 large red onion (about 8 oz / 225 g), very thinly sliced
- 1/2 cup (120 ml) red wine vinegar
- 1/2 cup (120 ml) water
- 1 tbsp (12 g) granulated sugar
- 2 tsp (10 g) kosher salt
- 1/2 tsp black peppercorns (or 1/4 tsp ground black pepper)
- 1 bay leaf
Bright Chimichurri (makes about 3/4 cup)
- 1 cup (30 g) finely chopped flat-leaf parsley (from about 1 large bunch)
- 2 tbsp finely chopped fresh oregano (or 2 tsp dried oregano)
- 4 garlic cloves, finely minced or grated
- 1/2 tsp red pepper flakes (adjust to taste)
- 1/3 cup (80 ml) red wine vinegar
- 1/2 cup (120 ml) extra-virgin olive oil
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- Optional: 1 tbsp (15 ml) fresh lemon juice (for extra brightness)
Charred Peppers
- 3 bell peppers (about 1 1/2 lb / 680 g total), any colors
- 1 tbsp (15 ml) olive oil
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
Choripán Platter
- 6 fresh chorizo links (about 4 oz / 113 g each)
- 6 crusty rolls (bolillo rolls or 6–7 inch baguette pieces), split lengthwise
- Optional for toasting: 2 tbsp (28 g) unsalted butter, softened, or 1 tbsp (15 ml) olive oil
Step-by-Step Instructions
Step 1: Make the quick pickled onions
Place the sliced red onion in a heat-safe bowl or a 1-quart (1 L) jar.
In a small saucepan, combine the red wine vinegar, water, sugar, kosher salt, peppercorns, and bay leaf. Bring to a simmer over medium heat, then simmer for 2 minutes, stirring to dissolve the sugar and salt.
Carefully pour the hot brine over the onions. Press the onions down so they’re mostly submerged. Let sit at room temperature for 20 minutes (or refrigerate up to 1 week). Remove and discard the bay leaf before serving.
Step 2: Stir together the chimichurri
In a medium bowl, combine the chopped parsley, oregano, garlic, red pepper flakes, red wine vinegar, olive oil, kosher salt, and black pepper (and lemon juice, if using). Stir well.
Let the chimichurri rest for 10 minutes so the garlic and herbs can flavor the oil. Taste and adjust salt, vinegar, or pepper flakes as needed. The texture should be loose and spoonable, not thick like pesto.
Step 3: Preheat the grill and prep a serving platter
Preheat a gas or charcoal grill to 450°F (232°C) (medium-high). Clean and lightly oil the grates.
Set out a large platter and a few small bowls for chimichurri and pickled onions. This is a “build as you go” meal, so having everything staged makes serving easy.
Step 4: Char the peppers, then peel and slice
Place the whole bell peppers directly on the hot grill grates. Grill, turning every couple of minutes, until the skins are charred all over and the peppers have softened, about 10–12 minutes total.
Transfer peppers to a bowl and cover tightly with a plate or lid to steam for 10 minutes. When cool enough to handle, peel off the charred skin, remove stems and seeds, and slice into 1/2-inch (1.25 cm) strips.
Toss pepper strips with 1 tbsp (15 ml) olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper.
Step 5: Grill the chorizo until juicy and cooked through
Place the chorizo links on the grill over medium-high heat. Grill with the lid down, turning every 3–4 minutes, until evenly browned and lightly blistered, about 12–16 minutes total.
For safety and best texture, check the internal temperature at the thickest part: it should reach 160°F (71°C).
Transfer the chorizo to a plate and rest for 5 minutes to keep the juices in the sausage.
Step 6: Toast the rolls for a crisp, warm bite
Split the rolls lengthwise, keeping a “hinge” if you like. Lightly spread the cut sides with softened butter (or brush with olive oil).
Toast cut-side down on the grill until crisp and lightly golden, about 1–2 minutes. Watch closely; crusty bread can go from perfect to too dark quickly.
Step 7: Assemble the choripán platter and serve
For each sandwich: place one grilled chorizo in a toasted roll. Spoon 1–2 tbsp chimichurri over the sausage, then add a small mound of pickled onions and a few strips of charred pepper.
Arrange the remaining chimichurri, onions, and peppers on the platter so everyone can customize. Serve immediately while the bread is warm and the chorizo is juicy.
Pro Tips
- Don’t over-grind the chimichurri: chop by hand for a classic, bright, rustic texture (avoid making it paste-like).
- Steam the peppers: covering them after charring makes the skins slip off easily and keeps the flesh silky.
- Use a thermometer for the chorizo: pull at 160°F (71°C) to avoid dry sausage.
- Toast the bread last: it stays crisp and doesn’t steam on the platter.
- Balance to taste: if your vinegar is sharp, add 1–2 tsp more olive oil to the chimichurri; if it tastes flat, add a pinch more salt.
Variations
- Spicy choripán: add 1 minced jalapeño or 1/2 tsp smoked paprika to the chimichurri, and use spicy chorizo.
- Extra-tangy pepper topping: toss sliced charred peppers with 1 tbsp (15 ml) of the pickling brine right before serving.
- Stovetop method: sear chorizo in a grill pan over medium heat for 14–18 minutes, turning often, until 160°F (71°C); char peppers under a broiler on high, 6–10 minutes, turning until blistered.
Storage & Make-Ahead
Make ahead: The pickled onions can be made up to 7 days ahead and kept refrigerated in their brine. Chimichurri is best within 24 hours but keeps refrigerated for up to 3 days; bring to room temperature and stir before serving. Charred peppers can be made up to 3 days ahead and refrigerated in a sealed container.
Leftovers: Store cooked chorizo refrigerated for up to 3 days. Reheat gently in a skillet over medium-low heat with a splash of water, covered, until hot (aim for 165°F / 74°C). Toast fresh bread for serving; assembled sandwiches don’t store well because the bread softens.
Nutrition (per serving)
Approximate, per 1 sandwich with chimichurri, pickled onions, and peppers (based on typical pork chorizo and a crusty roll): 720 calories; 40 g protein; 42 g fat; 52 g carbohydrates; 4 g fiber; 9 g sugar; 1650 mg sodium.
