Ingredients
- 500g cooking chorizo, diced
- 1 large white onion, finely sliced
- 2 garlic cloves, crushed
- 85g light muscovado sugar
- 3 tbsp Sherry or red wine vinegar
- 2 tbsp maple syrup
- 1 shot of espresso coffee or 100ml/4fl oz strong black coffee
Method
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Fry the chorizo in a large saucepan for about 5 mins until golden and crispy at the edges. Remove the chorizo with a slotted spoon and transfer to a plate, leaving the oil that has been released in the pan.
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Turn the heat down low and gently cook the onion in the chorizo oil for 15-20 mins or until very soft and starting to brown. Stir in the garlic, muscovado sugar, Sherry, maple syrup, espresso and chorizo.
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Cook slowly for 35-40 mins, stirring occasionally, until thick and syrupy. Turn off the heat, leave to cool a little, then tip everything into a food processor. Pulse briefly to chop everything up into really small pieces, then leave the mixture to cool before packing it into 2 sterilised jam jars. Will keep for up to 1 month in the fridge.