Choripán with chimichurri sauce and tomato salsa

Cut the tomatoes into quarters and remove the seeds with a spoon. Cut the tomato pulp into small cubes and place them in a bowl. Add the finely chopped kapia pepper and red onion, 2 tablespoons of olive oil, and 1 tablespoon of vinegar. Season with salt and pepper, then mix the salsa well.

For the chimichurri sauce, finely chop the parsley and garlic. Mix them in another bowl with oregano, chili flakes, the remaining 2 tablespoons of olive oil, and the remaining 2 tablespoons of vinegar. Let the sauce rest for an hour.

Heat a grill pan or grill to medium temperature. Cook the chorizo sausages for about 10 minutes, turning them frequently until browned.