Chorizo Vinaigrette

Chorizo Vinaigrette
Makes about 1 cup/240 milliliters vinaigrette

Spanish chorizo is perhaps my favorite dry-cured sausage. It's smoky and spicy and redolent of Spanish pimentón, one of the best paprikas on Earth. Try to find chorizo produced in Spain and available in specialty markets. Here it adds a deep red color to the vinaigrette and a rich smoky flavor that pairs perfectly with pan-roasted cod or grilled fish; it's even excellent on steamed new potatoes.

1/4 cup/60 milliliters canola oil
1/4 cup/40 grams finely chopped red onion
1/4 cup/30 grams finely chopped red bell pepper/capsicum
1/4 cup/30 grams finely chopped cubano or jalapeño chile
1/4 cup/60 grams chopped Spanish chorizo
Kosher salt
3 tablespoons sherry vinegar

1. Heat the oil in a small saucepan or sauté pan over medium-high heat. Add the onion, bell pepper/capsicum, chile, chorizo, and a three-finger pinch of salt. Sauté until the vegetables are tender. Remove from heat and allow to cool slightly. Stir in the vinegar. The vinaigrette should taste fairly acidic. Adjust the seasonings as desired.

2. The vinaigrette can be stored in the refrigerator, covered, for up to 5 days.