Balsamic & Hot Honey Chorizo
Bex Blundy
15
2 minutes
10 minutes
Snack
Just three ingredients are needed for this simply delicious tapas dish. Sweet hot honey and zippy balsamic vinegar coat the salty, nutty Iberico Bellota Chorizo for the perfect one bite.
Ingredients
500g Iberico Chorizo Bellota, cut into bite-size chunks
40g hot honey
25ml aged balsamic vinegar
Directions
Fry off the chorizo: in a hot pan over medium heat until crispy all over and some oil is starting to be released into the pan, 2-4 minutes.
Make the sauce: By adding the hot honey and the balsamic vinegar into the pan and tossing the coat the chorizo. Turn the heat down and let simmer for 4-5 minutes until the chorizo cubes are nicely glazed.
Serve the chorizo: In a bowl, with the sauce poured over. Serve with cocktail sticks for the perfect finger food.
Ingredients you'll need
