I think Spring is here, or it is coming!
I know I might be jinxing us but the sun has been shining and the temps are rising. My allergies have begun their annual attack (blagh!) but I am prepared and ready to fight back. Nothing is going to ruin spring for me, nothing!!!
I was so excited about the suns return that I knew I had to make my dad’s famous sun salsa. Of course we only ever had the salsa when we were having chorizo and eggs for breakfast. I think they are meant to be together, at least that is probably what my dad is going to say. This dish is also incredibly easy and since I wanted to soak up all the sun possible this weekend it proved to be a great dish to feature. Yes, this means I made something super fast so I could escape my kitchen and enjoy the sunshine, don’t be mad!
Can I take a minute to say that I find dicing and chopping to be therapeutic. I think I just recently came to this conclusion. Maybe I am alone on this one but there is something kind of calming about dicing and chopping when you know how to work the knife. It is kind of like you get in to this rhythm and you could just dice all night long. Maybe the thought of this is terrifying because it does involved wielding a knife. I have cut myself enough times to know that even if you are in the zone you can still do some damage to your digits. Hopefully you don’t think that I come home from a stressful day and just pull out the knife, that would be crazy! Just know that I certainly don’t shy away from getting my dicing and slicing on!
I learned how to make the salsa from my dad, I think he might tweak it every time he makes it but for some reason it still comes out exactly the same way. What he says is the magic is the sun, it’s amazing what the sun can do! It really is the best fresh salsa in the world! I love all latin food and when you get fresh salsa’s or tortillas there is absolutely nothing better. In fact, this dish is not the same unless you have the fresh salsa because the fresh clean flavors compliment the boldness of the chorizo.
Let’s take a minute and talk about Chorizo. I really like Chorizo and when the hubs and I went to Spain for our honeymoon I was majorly excited to get my chorizo eating on in addition to the cheese and jamon gorging that took place! P.S. I miss you Spain!
I do not like when a restaurant has Chorizo on the menu and I order thinking “oh yeah, here we go!” and this wannabe Chorizo appears before me. Chorizo needs to have a kick and a spice combination that I couldn’t even begin to decipher. Mexico and Spain treat Chorizo somewhat differently but no matter where you are it is going to be a unique bite, this is not your everyday Brat folks!
Luckily I have always been able to find chorizo in the main grocery stores which is nice. In Pittsburgh my parents would get their chorizo from a place in the Strip called Reyna Foods . Remember when we talked about the Strip, well Reyna is one of those places that has the best Latin ingredients. Of course you will see that they are known for amazing tortilla’s and chips which we never passed up on a visit to the store.
I love this dish, it reminds me of home. It reminds me of Saturday’s in the Strip and salsa marinating on the porch. It really reminds me of spring and summer and hopefully making this will encourage the sun to stay a little bit, maybe even hang around for the next 6 or 7 months.
Ingredients
- 2 Small Links of Soft Chorizo Sausage (Fresh) or 1 large link
- 2 Eggs
- 4 Corn or Flour Tortillas
- Sun Salsa (Recipe Below)
- Sour Cream (optional)
- Mexican Cheese Blend (optional)
- Fresh Cilantro Sprigs (optional)
Sun Salsa
- 1/2 Red Onion Diced
- 1 Green Bell Pepper Diced
- 2 Jalapeno Peppers Diced (remove seeds)
- 2 Garlic Cloves Minced
- 3 Roma Tomatoes Diced (remove seeds)
- 1 Tbsp Fresh Cilantro Chopped
- 1 Tbsp.Fresh Lemon or Lime Juice
- 2 Tbsp. Rice Vinegar
- Salt and Pepper to Taste
Instructions
- Remove the chorizo from its packaging or casing and add to a skillet over medium heat. Cook the chorizo and break into small pieces similar to browning ground beef or pork. Once the chorizo starts to form little bits remove it from the heat and drain any excess grease, fully cooked chorizo should look like cooked ground turkey or beef. In a small bowl lightly beat the two eggs. Add your eggs to the chorizo and return to the heat cooking and stirring to incorporate the eggs into the chorizo. Cook until all of the egg is cooked through. Serve the chorizo-egg mixture in a tortilla topped with your favorite taco toppings and of course some fresh salsa that was marinating in the sun!
Instructions for Salsa
- Combine all ingredients in a bowl with a tight-fitting lid. Shake the bowl making sure to combine the ingredients as much as possible. Place the bowl outside or in direct sunlight and let marinate for an hour. Once marinated use freely and refrigerate any leftovers. For extra heat add a couple of drops of your favorite hot sauce.
