Chimayo Chorizo Sausage Spice
Select Size:
$5.20
1/2 Cup Jar - $6.50 $5.20
Bottle Size: 4.25" x 2"
(Per Ounce Cost: $2.95 $2.36)
1 1/2 Cup Jar - $13.15
Bottle Size: 5.5" x 2.5"
(Per Ounce Cost: $1.99)
1 Cup Bag - $8.50
Bag Size: 7" x 4.25"
(Per Ounce Cost: $1.60)
2 Cup Bag - $14.55
Bag Size: 9" x 6"
(Per Ounce Cost: $1.37)
3 Cup Bag - $17.45
Bag Size: 9" x 6"
(Per Ounce Cost: $1.10)
The Mexican style chorizo sausage we know today was derived from the Spanish sausage of the same name. Both are based around garlic and chiles; the big difference being Spanish chorizo is a smoked, dry-cured, ready-to-eat sausage, whereas Mexican chorizo is a fresh sausage that needs to be fully cooked. This chorizo spice is meant for making Mexican-style sausage, but with a Southwestern twist.
For sausage patties or links, add 4 Tbsp. spice, 2 Tbsp. cider or wine vinegar, and 1 Tbsp. water to 1 lb. ground pork. Refrigerate for 3 to 4 hours for best results.
Chiles, salt, white sugar, Mexican oregano, cumin seeds, garlic, black pepper
This medium hot, chile-based spice is sweet & salty, bittersweet, sweet-herbed, and earthy with garlic notes.
For homemade chorizo, add 4 T spice, 2 T cider or wine vinegar, and 1 T water to 1 pound ground pork. Refrigerate for 3-4 hours for best results. Pan fry ground chorizo, or form into patties or links.
