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1 Tbsp. olive oil
1 lb. chorizo, sliced
2 cloves garlic, minced
1 small red onion, sliced lengthwise
1 red pepper thinly slices
2/3 c. red wine
1/3 c. balsamic vinegar
1/3 c. honey
1 1/2 c. dried figs, trimmed and quartered
1 stick cinnamon (optional)
1 tsp. cloves (optional)
In a medium saucepan, heat the oil over medium-high heat. Add the garlic, onion and chorizo and stir for about four minutes, until the garlic and onion is soft and starting to brown.
Add the honey sugar and stir vigorously for approximately 30 seconds, being sure to coat all the ingredients.
Add the wine, vinegar, dried figs, cinnamon and cloves. Heat to a simmer and let simmer for approximately 30 minutes, until the sauce has reduced and created a glaze for the chorizo and figs.
Serve immediately, or let cool and reheat for serving. I will often reheat this in a 1-quart slow cooker and just leave it on during a party so guests can help themselves.
Serves 6-8 as a tapa.