Chilean Chorizo and Pebre with Grilled Bread

Photos by Ian McCausland

What grows together goes together! Wines pair magically well with regional ingredients that grow in the same soils. We reached out to winemaker friends a regional dish that is a natural pairing with their wines. Julio Bouchon of Longavi and J Bouchon Family Wines in Chile suggested that Mike prepare a simple dish of chorizo and pebre to pair with his wines.

400 g South American chorizo
Baguette or sourdough
Olive oil
2 large Roma tomatoes, quartered
1 bunch fresh cilantro, loosely chopped
6 green onions, chopped
6 cloves garlic
2 tbsp red wine vinegar
2 tbsp chili garlic paste
1/2 tbsp olive oil
1/2 tsp salt (to taste)
Pinch of Black pepper

For the skewers and bread: Preheat your grill or a grill pan on high heat. Skewer the chorizo, leaving a little space between the links for air circulation. Grill links for 15–20 minutes until they reach an internal temperature of 160°F. After about 10 minutes, brush the sliced baguette with olive oil and place it on the grill, flipping once.

For the pebre: Combine all ingredients into a food processor and pulse until combined. Refrigerate for 1-2 hrs to let the flavours combine. Serve over Chorizo and Grilled Bread.

Note: South American chorizo is not the dry, cured kind you find in Spain, so it will have to be cooked thoroughly before eating.

SHOP LOCAL: We got our chorizo from the El Izalco Market. In the pebre, we used Frescolio’s Spanish Picual extra virgin olive oil, which has a robust green and peppery flavour, and their Red Wine Vinegar. Chili garlic paste can be found in Latin or Asian markets. We got our double chorizo skewer at d.a. Niels Gourmet Kitchenware.

PAIR WITH
J Bouchon Reserva Sauvignon Blanc, MAipo Valley, Chile
Longavi Wines Glup Carignan Maule Valley, Chile
Longavi Mabo Red Blend Maule Valley, Chile