Ingredients
- Cecinas Pablo Leon Artisan Chorizo (mild, chilled) 400g
- Farmstead Pork sausage meat (chilled) 400g
- Peeled new potatoes 1200g
- Onion (large, chilled) 200g
- Red capsicum peppers (chilled) 200g
- Spring onion (trimmed, chilled) 1/2 an onion
- Lime (green salsa) 1 lime
- Coriander (green salsa) 200g
- Ground cumin (green salsa) 2g
- Table salt (green salsa) 2g
- White wine vinegar (green salsa) 20ml
- Garlic (green salsa) 30g
- Jalapeno peppers (green salsa) 50g
- Pure olive oil (green salsa) 40ml
Method
Cuban hash- Cut the chorizo into small diced pieces, and pre-heat a large frying pan on a medium heat.
- Add the chorizo to the pan and then after a minute or so, add the sausage meat.
- Once the meat is cooked, remove it and set it aside.
- Without cleaning the frying pan, add the diced new potato pieces into the same pan. Once the potatoes are half cooked, add the diced onions and peppers.
- Once the vegetables are almost cooked, add the sausage meat and chorizo back into the same pan, and mix together well.
- Once the hash is ready to plate, serve it up and drizzle over the green salsa and garnish with some spring onion slices.
- Place all of the ingredients into a blender, and blend well until the mixture is smooth.
- Serve as a side or drizzle over the main dish to add flavour.
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