Warm Tomato, Corn, and Chorizo Salame Salsa
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Warm Tomato, Corn, and Chorizo Salame Salsa


Warm Tomato, Corn, and Chorizo Salame Salsa


½ lb. Columbus Chorizo salame, finely chopped
2 Tbsp. olive oil
2 celery ribs, minced
1 bay leaf
1 yellow onion, minced
2 tsp. sweet paprika
1 tsp. chili powder
3 garlic cloves, minced
8 Roma tomatoes, seeded and chopped
1 Tbsp. tomato paste
1 cob yellow corn, kernels removed
½ bunch fresh parsley, roughly chopped
1 Tbsp. sugar
Salt and Pepper to taste



Heat oil in a large frying pan. Add the Chorizo Salame, celery, bay leaf, onion, paprika, and chili powder to the frying pan and sauté for 8-10 minutes over medium heat. Season with salt and pepper.

Add garlic, Roma tomatoes, tomato paste and corn and cook until mixture is slightly thickened, around 5 minutes.

Add a touch of water to loosen everything up and add parsley and sugar. Season with salt and pepper to taste and serve warm with chips.

Serves 4 to 6

Recipe credit: Many thanks to Chef Fabio Viviani for his delicious recipe!