Chorizo and Peppers Tartine Recipe

Chorizo and Peppers Tartine

Red peppers and Spanish chorizo can transform a humble slice of bread into a great snack or a light meal with a salad as a sidekick. Best of all the recipe can be prepared in advance and ready when you need it. Spanish cuisine has a great affinity with cured meats, such as sausages and chorizos. 

Yield: 4

Time: 25 minutes


  • 1/4 cup (60 ml) olive oil
  • 1 cup (140 g) Spanish spicy chorizo sliced
  • 1 medium-sized onion, about 1/2 cup (70 g), thinly sliced
  • 1/2 tsp sweet smoked Spanish paprika
  • 6 medium-size peppers (red, yellow and green) cut into 3/8 inch (1 cm) slices
  • 1/2 tsp red pepper flakes, or to taste
  • 2 garlic cloves, finely minced
  • 1 Tbsp fresh oregano leaves, finely chopped
  • salt and pepper to taste
  • 2 Tbsp sherry vinegar
  • 2 Tbsp flat-leaf parsley, coarsely chopped
  • 4 thick cut slices of sourdough bread toasted and rubbed with garlic on top


Heat olive oil in a heavy saucepan. Add chorizo and sauté over medium-high heat until brown and fragrant. Stir now and then taking care not to let chorizo burn.

Add onion to the skillet and sauté until soft, about 5 minutes. Add the sweet paprika, stir and then add the sliced peppers. Cook over medium heat until peppers have softened. Add red pepper flakes, garlic, and oregano. Taste for salt and pepper.

Cover skillet with a lid and let chorizo and pepper cook in their own juices over low heat for about 15 minutes, stirring occasionally. Peppers should be soft but not falling apart. Add sherry vinegar and parsley.  Let it cool a bit and serve on top of the bread slices.

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