Portuguese Chorizo and Peppers
Portuguese Chorizo and Peppers
From Quincy & Redsox
Following is one of my best recipes. Just add it to the Chorizo Mexican Sausage and put over thin
spaghetti, brown rice, or whatever sounds good.
| Lbs/oz | g/kg | |
|---|---|---|
| 1lb | 450g | chorizo sausage, casings removed and crumbled |
| 1 | green bell peppers, seeded and chopped | |
| 1 | sweet onion, peeled and chopped | |
| 3oz | 85g | can tomato paste |
| ½ cup | red wine | |
| ½ cup | water | |
| 1 tbsp | crushed garlic |
In a slow cooker or big pot, combine the sausage, green pepper, onion, tomato paste, wine, water and crushed
garlic.
Stir so that everything is evenly distributed. Cover and set on low.
Cook for 8 hours. Uncover the pot and cook an additional 2 hours to allow some of the liquid to evaporate.
Serve over rice or your favorite pasta. Garlic bread adds a nice touch, too.
Makes 4 servings.