Southwestern Sloppy Joes

• 1 pound fresh tomatoes or one 16 ounce can of tomatoes in juice
• 2 tablespoons unsalted butter
• 1 onion, chopped
• 1 red bell pepper, chopped
• 3 garlic cloves, finely chopped
• 1 1/2 pounds fresh Mexican chorizo, casings removed
• 1/2 cup Mexican beer
• 3 to 4 tablespoons chopped pickled jalapenos
• 2 tablespoons Worcestershire sauce
• 1 tablespoon light brown sugar
• 4 sandwich rolls
• Sour cream and chopped fresh cilantro for serving

1. Puree the tomatoes in a blender until smooth.
2. Heat the butter in a medium saucepan over medium high heat until melted and bubbling then stir in the onion, pepper, garlic, 1/4 teaspoon salt and 1/2 teaspoon pepper.
3. Cook, stirring occasionally, until onion is golden brown, 6 to 8 minutes.
4. Add chorizo, stirring to break up lumps, and cook until browned, about 6 minutes.
5. Add the pureed tomatoes, beer, jalapenos, Worcestershire, and sugar, and boil until the sauce has thickened, 14 to 18 minutes.
6. Remove from heat and season with salt.
7. Serve with sour cream and cilantro on rolls.

tomatoes, unsalted butter, onion, red bell pepper, garlic, chorizo, beer, pickled jalapenos, worcestershire sauce, light brown sugar, sandwich rolls, sour cream

Taken from www.foodnetwork.com/recipes/food-network-kitchens/southwestern-sloppy-joes.html (may not work)