Miguel Maestre's 'Choripan' chorizo hotdogs

Ingredients

2x100g Maestre Australian free range Chorizo butterflied and scored

1 french baguette open longwise

olive oil for brushing bread

CORN SALSA

3 tablespoons extra-virgin olive oil

2 corn cobs, silks removed, kernels cut off

2 ripe field tomatoes, cores removed, cut into dice the size of corn kernels

½ bunch of coriander, leaves picked and roughly chopped

½ red onion, cut into dice the size of corn kernels

juice of 1 lime

1 fresh (or pickled) jalapeno, deseeded and diced

salt flakes and freshly ground black pepper

BAJA SAUCE

10 pickled green peppercorns

1 fresh (or pickled) jalapeno chilli, deseeded and roughly chopped

¼ bunch of coriander, leaves picked and roughly chopped

juice of 1 lime

3 tablespoons sour cream

1 tablespoon extra-virgin olive oil

salt flakes

CHIMICHURRI

2 garlic cloves, finely chopped

1 long red chilli, deseeded and finely chopped

juice of ½/ lemon

small handful of flat-leaf parsley leaves

small handful of coriander leaves

80 ml (½ cup) extra-virgin olive oil

salt flakes and freshly ground black pepper

Method

To make the corn salsa, heat 1 tablespoon of the oil in a medium saucepan over high heat. Add the corn and cook, stirring occasionally, for 2 minutes or until coloured and just tender.

Tip into a bowl, add the remaining ingredients and mix well. Taste and adjust the seasoning if needed, then set aside.

For the baja sauce, using a mortar and pestle, pound together the peppercorns, chilli, coriander and lime juice to form a rough paste. Stir in the sour cream and oil and season to taste with salt. Set aside.

To make the chimichurri, place all the ingredients in a blender and blitz to your preferred consistency. Taste and adjust the seasoning if necessary.

Place the butterflied and scored chorizos on the grill or frying pan on high heat, turning them often in order to get a nice charred . Then, remove from the grill.

Slice the baguette in pieces open like a hot dog bun same length as sausage and drizzle the inside of the bread with olive oil

Place the bread cut side down on the grill or pan lightly brown the bread with chorizo juices

Remove the bread and chorizo from the grill, and assemble sandwiches with chimichurri, Baja sauce and salsa.

Serve hot.