Walnut Sun-Dried Tomato Chorizo
Smoky, tangy, and packed with meaty texture. This easy homemade walnut chorizo comes together in a food processor and bakes for ten minutes. Pantry ingredients, sophisticated results. Use it anywhere you need a little Spanish flair.
Ingredients
- 2 cloves garlic
- 3 cups walnut halves
- 1 small yellow onion roughly chopped
- 1/3 cup sundried tomatoes in oil tightly packed with oil
- 1 tablespoon apple cider vinegar
- 2 teaspoons smoked paprika
- 1½ teaspoons ground cumin
- 1/8 teaspoon cayenne pepper
- 3/4 teaspoon salt
- Fresh cilantro for garnish (optional, looks pretty)
Instructions
- Preheat oven to 350°F. Line a large baking sheet with parchment paper and set aside.
- In a food processor fitted with a metal blade, pulse the garlic until chopped. Add the walnuts and pulse to chop into fat chunks. Add the onion and pulse again to chop.
- Add the sun-dried tomatoes with their oil, along with the apple cider vinegar, paprika, cumin, cayenne, and salt. Pulse until all the ingredients are incorporated and resemble crumbled meat. You don't want to puree it, but don't leave large chunks either, pieces should be no larger than a pea.
- Spread the mixture out on the prepared baking sheet and bake for 10 minutes. Remove from the oven and it's ready to use.
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