We were in the mood for a tongue-scorching and flavorful experience, so today's lunch involved a little west-Mex kick. I hope you like it! A word on substitutions - do NOT sub green pepper for the orange bell pepper. Red would work, but green will change the flavor. Feel free to swap the beef chorizo for veggie chorizo, however.
1 large local beef chorizo link, chopped into 1/4" slices
1 diced organic orange bell pepper
4 sprigs of fresh cilantro, finely chopped
1/3 cup of water
1/4 cup diced red onion
10-20 fresh cherry tomatoes, cut into halves
1/4 cup julienned sun-dried tomatoes in olive oil and herb marinade
1/3 cup of your favorite salsa (I use Salsa 505 - organic and yummy)
2 small cubed potatoes (preferrably red skin or large swedish peanut fingerlings)
1/2 cup Kerrygold Dubliner cheese, grated
1 1/2 key limes
In large frying pan, combine bell pepper, water, onion, cherry tomatoes, sun-dried tomatoes, salsa and water. Cover and cook over medium heat until mixture starts to boil. Add potatoes, cover, and reduce heat. Once the liquid has begun to form a sauce, add chorizo and cheese, stirring until cheese melts into the sauce. Cover and cook until sauce is nearly uniform in texture. Add half of the cilantro, and stir. Remove from heat, serve, and garnish with remaining cilantro and 1/2 key lime per person. Serves 3.
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