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Chorizo and Fig Appetizer

Updated: Dec 10, 2023

For a Holiday party or special occasion for the meat lover.

Appetizer Recipe

I had this at Barcelona, a tapas restaurant, while in Wynwood District of Miami over the Thanksgiving holiday week. It was to die for. When making at home I soak up the left over sauce on goat cheese and crackers or toasted bread, I can't let it waste because the sauce is that good!

Chorizo and Fig with Balsamic reduction.

Serves 4-6


2 lbs Chorizo sausage ; cut on diagnol 1/4 inch thick

3 cloves garlic minced

2 cups died Turkish figs stemmed and quartered (dates are good alternative if not in season)

1 and 1/4 cup sherry vinegar

2/3 cup balsamic vinegar

1 cup dark brown sugar

1 cup water

1 and 1/2 teaspoon ground cinnamon

3 cloves


In large saute pain, heat the olive oil over medium high heat for about 1 minute. Woring in batches, sear the chorizo and garlic for about 2-3 minutes, turnign the sausage once during cooking. Set sausage asside.

Put the figs in a medium saucepan with the vinegars, brown sugar, water, cinnamon cloves. Bring to a simer over medium heat and cook for about 10 minutes, adjusting the heat up or down to maintain the simmer.

Divid the chorizo among 6 bowls. Pour the figs and the pan sauce over the chorizo and serve piping hot.



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