Chorizo Bites with Smoked Paprika and Piquillo Pepper Aioli

• 1/4 cup mayonnaise
• 2 canned piquillo peppers
• 1/2 teaspoon smoked Spanish paprika
• Zest of 1 lime
• Salt and freshly ground pepper
• 8 ounces Spanish chorizo, sliced 1/3-inch thick
• 2 tablespoons chopped fresh cilantro, for serving

1. 1.
2. Place the mayonnaise, peppers, paprika, and lime zest into a blender and blend until smooth.
3. Season with salt and pepper.
4. 2.
5. Cook the chorizo in a large nonstick skillet over medium-high heat, in batches, until lightly brown, about 1 minute on each side.
6. 3.
7. Spread the aioli onto a plate and place the chorizo over top.
8. Garnish with cilantro and serve.
9. Alternatively, smear the aioli onto a platter and set toothpick-speared chorizo slices over top.
10. Calories: 367
11. Total Fat: 33 grams
12. Saturated Fat: 9.5 grams
13. Total Carbohydrate: 3 grams
14. Protein: 14 grams
15. Sodium: 1364 milligrams
16. Cholesterol: 55 milligrams
17. Fiber: 0.5 grams

mayonnaise, piquillo peppers, paprika, lime, salt, spanish chorizo, fresh cilantro

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chorizo-bites-with-smoked-paprika-and-piquillo-pepper-aioli-recipe.html (may not work)