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With Renegade Spicy Chorizo

1 Cup Fresh Parsley
2 Cloves Garlic
1 Teaspoon Dried Oregano
2 Tablespoons Olive Oil
1 Tablespoon Red Wine Vinegar
¼ Teaspoon Salt
1/8 Teaspoon Ground Black Pepper
1/8 Teaspoon Crushed Red Pepper Flakes

Salsa Criolla:
1 Red Bell Pepper, Diced
½ Small Yellow Onion, Diced
1 Large Tomato, Diced
1 Clove Garlic, Finely Minced
2 Tablespoons Olive Oil
1 Tablespoon Red Wine Vinegar
1 Teaspoon Crushed Red Pepper Flakes
½ Teaspoon Dried Thyme
¼ Teaspoon Salt

To Assemble:
2 Bolillo or Demi-Baguettes
1 Package (7.5 Ounces) Renegade Spicy Chorizo


Plant-Based Spicy Chorizo 3-Pack
Plant-Based Spicy Chorizo 3-Pack
Plant-Based Spicy Chorizo 3-Pack
Plant-Based Spicy Chorizo 3-Pack

Plant-Based Spicy Chorizo 3-Pack


Prepare the chimichurri first, so it has time to sit and let the flavors to meld. Place the parsley, garlic, and oregano in your food processor or blender, and pulse to combine. Once the herbs are finely chopped, slowly drizzle in the olive oil and vinegar. The mixture shouldn’t be a completely smooth puree, but slightly chunky, like a coarse pesto. Season with salt and both peppers. Let rest at least 15 minutes before using.

2) To make the salsa criolla, combine the pepper, onion, tomato, and garlic in a medium bowl. Drizzle in the oil and vinegar, tossing gently to coat. Sprinkle the red pepper flakes, thyme, and salt all over, stirring once more to incorporate. Set aside.

3) Lightly grease a medium skillet and set over medium-high heat. Slice the chorizo in half lengthwise, placing the cut sides down. Cook for about 10 – 12 minutes, until darkly seared, and turn with tongs. Cook for another 10 minute or so, until crisp on both sides and hot all the way thorough.

4) Meanwhile, cut the bread in half without slicing all the way through. Pull out some of the inner crumb if it’s particularly dense. Slather the insides with chimichurri, distributing it equally between the two rolls.

5)Place one half of the cooked chorizo in each roll. Top generously with salsa and serve immediately.

Makes 2 Servings


Both the chimichurri and salsa can be prepared well in advance. Store each in separate airtight jars in the fridge for 5 – 7 days. The parsley may oxidize and darken over time, but it will still taste fresh.

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