Author Notes: My dad likes it when his chili makes him sweat. I have grown up in a hostile environment when it comes to spicy foods. I prefer “fire” over “mild” or “spicy.” If my lips aren’t burning or my eyes aren’t watering, a dash of cayenne here, some red pepper flakes there. My best chili pepper recipe is inspired by a love for jalapeños. —Arden Leigh Montgomery
Serves: 6
Ingredients
For the salsa verde
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1
Jalapeño
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2
Green or unripened tomatoes
-
1
bunch Parsley
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1
bunch Cilantro
-
1
Lime
-
Cayenne pepper
-
2
Avocado
For the boat
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6
Jalapeño
-
Chorizo
-
Cotija Cheese
-
Sriracha (optional)
Directions
- Cut the tomatoes in half and grate each half into a small bowl.
- Add the avocado, chopped parsley and cilantro.
- Chop one unseeded jalapeño, add it to the mix.
- Squeeze in one lime and cover the top layer of the salsa with cayenne pepper.
- Grill the Chorizo on medium-high rotating for about 5 minutes or until cooked.
- Cut the jalapeños in half and place them on the grill for about 4-5 minutes or until cooked.
- Once the chorizo and the peppers are done, cut the chorizo to your liking (chopped, ground, cubed..) and place inside the jalapeño boat.
- Top it off with the salsa verde, cotija cheese, sriracha (optional) and a squeeze of lime.