John Myers
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Chorzio with Fried Carrots and Peach and Tomato Sauce
The perfect chorzio with fried carrots and peach and tomato sauce recipe with a picture and simple step-by-step instructions.
sauce
- 300 g Carrots
- 1 Peach fresh
- 2 Vine tomatoes
- 1 Spring onion stick
- 2 Garlic cloves
- 15 Rosemary needles
- 0,5 teaspoon Pink berries
- 1 tablespoon Cassis balsamic vinegar
- 2 tablespoon Extra virgin olive oil
- 1 piece Habanero
- Salt
- 2 tablespoon Acacia honey
- Wash and clean the carrots and cut into strips.
- Fry the chorizo sausage with the carrots and a little clarified butter in the pan. The carrots should still be firm to the bite.
sauce
- Cut the peach and tomatoes into large pieces. Add the remaining ingredients and puree.
- Heat the sauce in the microwave.
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- Serve with the chorizo sausages and carrots.
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