Pimientos y Chorizo Frito Tapas

I decided to make us a a Tapas dinner for Tuesday night. This sounded tasty simple and fast. I tweaked it to make it a tad spicier.

The key to this dish is getting genuine Spanish Chorizo. Mexican Chorizo is not the same.






1 Pablano pepper (long, green such as Anaheim)
1 bell pepper (red green or yellow)
2 Serrano peppers
1/2 red onion thinly sliced
2 to 3 garlic cloves minced or chopped
1 pound fresh Spanish chorizo; cut into 1-inch lengths
4 to 5 tablespoons olive oil
Pinch salt (or to taste)


  1. Rinse peppers; remove stems and seeds.
  2. Cut peppers into lengthwise slices, about 1/3-inch wide.
  3. Add olive oil into a heavy-bottomed frying pan and heat until oil shimmers.
  4. Fry chorizo pieces, onion and peppers, stirring often.
  5. When peppers are browned and almost cooked, add minced garlic and finish cooking.

Serve with rustic bread.