Balsamic & Hot Honey Chorizo

Bex Blundy
Servings

15

Prep Time

2 minutes

Cook Time

10 minutes

Category

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.
Glistening chorizo tapas coated in a sweet, spicy and acidic sauce

Ingredients

  • 500g Iberico Chorizo Bellota, cut into bite-size chunks
  • 40g hot honey
  • 25ml aged balsamic vinegar

Directions

  1. 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.
  2. 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.
  3. Serve the chorizo: In a bowl, with the sauce poured over. Serve with cocktail sticks for the perfect finger food.

Ingredients you'll need