Recipe to try: chorizo sliders with Romesco Aioli and Manchego


• 2lbs ground pork
• 1 onion ( small dice)
• 6 cloves garlic ( minced)
• 4 tbsp of smoked paprika
• 2 tbsp of crused red pepper
• 2 tbsp of worcestershire
• 1 cup of sherry vinegar (can substitute apple cider vinegar)

Romesco Aioli:
• 4 egg yolk
• 6 cloves of garlic
• 2 tbsp of sherry vinegar
• 1 cup roasted red pepper
• ¼ cup toasted almonds
• 1 quart of canola oil
• Salt and pepper to taste



Combine all ingredients but pork into a sauce pan. Cook until a thick paste, similar to tomato paste (stirring occasionally).

Let mixture cool and combine with ground pork. Season with salt and pepper and grill until cooked through.

Romesco Aioli:

Combine all ingredients but oil into a blender, blend until smooth. Slowly add oil until the mixture begins to thicken. Re-season if needed.

Putting it all together:

Toast slider buns. Spread aioli on both sides of buns, followed by a chorizo patty. Shave the manchego cheese on top. Garnish with skewer and pickle.