[CH] Re: Chorizo
George Nelson (70431.3065@compuserve.com)
Sun, 3 Sep 2000 12:31:01 -0400
There is a bit of talk about chorizo tasting differently from different
manufacturers. Chorizo is a Spanish sausage (as Rich McCormack pointed
out) as well as a Mexican one. There may even be ones made in other
Spanish-speaking countries in a local style. (It would be fun to try them
all!)
Naturally, the one that goes best with spicy chile dishes is the spicy
Mexican one that has tequila in it similar to the recipe posted (and
re-posted) by Paul Smith in Digest 242.
There was discussion on the list awhile back about a capsicum variety
called Choricero (Chorizo maker) and one of the knowledgable on the list
(Dave Anderson?) about pepper breeds shared the information that this was a
mild Spanish variety rather than a Mexican one. At the time, it was not
made clear the Choricero was used to make Spanish chorizo. There was no
comment about the taste of it, either, but I would imagine it might be
rather like a paprika and used dried.
George Nelson