It was tapas night for me recently, and somewhat coincidentally, I had just bought a fine-looking chorizo. So it was rather obvious that there had to be a dish involving this particular ingredient. I settled for an originally Mexican recipe which I tweaked a little bit, and it turned out to be just smashing – full of flavor and character but not too over-powering at the same time.
- 100 grams of black-eyed peas
- 500 grams of fresh tomatoes (alternatively 1 can of chopped tomatoes)
- 1-2 tablespoons of olive oil (for frying)
- 1 yellow onion, finely chopped
- 2 chilis (e.g. jalapeño), seeded and cut into fine slices
- 1 garlic clove, whole
- 1 teaspoon of tomato paste
- 150 ml of red wine
- freshly ground black pepper, salt
- 1 chorizo, cut into slices
- 1 tablespoon of finely chopped fresh parsley
- Let the black-eyed peas soak in water overnight.
- Strain and rinse with cold water. Then cook in lightly salted water for approximately 15 to 20 minutes until al dente.
- Strain and rinse with cold water until completely cooled down. Set aside.
- Cut away the stalk and make a cross-shaped incision at the bottom of each tomato.
- Bring approximately 1 liter of water to the boil.
- Let the tomatoes boil in the hot water for approximately 1 minute, remove and cool down with cold water. Then peel off the skin.
- Cut into halves, remove the seeds & liquid (do not discard) and cut the flesh into cubes.
- Puree the seeds & liquid and pass through a sieve. Discard the seeds and set aside the liquid.
- Fry the onion in olive oil on medium heat until soft.
- Add the chili, tomato paste and garlic clove and fry for another 3 minutes.
- Deglaze with red wine. Add the tomatoes and tomatoes liquid, season with black pepper and salt, cover and let simmer on low heat for approximately 45 minutes.
- In a separate frying pan, fry the chorizo slices on medium to high heat for approximately 5 to 10 minutes.
- Add both he chorizo and black-eyed peas to the salsa and let simmer with lid removed for another 5 to 10 minutes until the sauce thickens. Season with more black pepper and salt if necessary.
- Remove the garlic clove. Put into tapas or individual dishes, sprinkle with parsley and serve warm.