Chorizo and tomato salsa

PREPARATION  15 minutes

COOKING  20 minutes

MAKES  3 cups

2 tablespoons olive oil

250 g (9 oz) chorizo sausage, finely chopped

4 garlic cloves, finely chopped

4 small celery sticks, finely chopped

2 bay leaves

1 red onion, finely chopped

2 teaspoons sweet paprika

6 ripe tomatoes, peeled, seeded, chopped

2 tablespoons tomato paste (purée)

2 x 130 g (4½ oz) cans corn kernels, drained

50 g (¾ oz/1 cup) roughly chopped fresh coriander (cilantro) leaves

1 tablespoon sugar

Heat oil in a large frying pan. Add the sausage, garlic, celery, bay leaves, onion and paprika. Cook, stirring, over medium heat for 10 minutes.

Add tomato, tomato paste and corn and cook over high heat for 5 minutes, or until tomato is pulpy and mixture is thick.

Remove the pan from the heat, stir through the coriander and sugar and season. Serve hot.