Chorizo hotdogs with chimichurri and smoky red relish

1.For relish, char capsicum and chilli over a gas flame (or in a very hot oven) until blackened all over (2-3 minutes for chilli; 4-5 minutes for capsicum). Place in a bowl, cover with plastic wrap and stand to steam (10-15 minutes), then peel. Thinly slice the chilli and trim, core and dice the capsicum. Heat oil in a saucepan over medium-high heat, add onion and garlic and sauté until softened (4-5 minutes). Add tomatoes and paprika and simmer until tomatoes soften (4-5 minutes). Add vinegar, sugar, capsicum and chilli, and reduce to a light jammy consistency (2-3 minutes). Season, cool and refrigerate in an airtight container. Relish will keep refrigerated for 2 weeks.

2.For chimichurri, process herbs, chilli, garlic and rind in a food processor until finely chopped, then gradually add oil and process until smooth. Add vinegar and orange juice, and season to taste.

3.Drizzle chorizo with a little oil and grill on a barbecue, turning occasionally, until browned and cooked through (6-8 minutes). To serve, split rolls partway, spread with mayonnaise or aïoli, halve chorizo lengthways, stuff into rolls and top with smoky red relish or chimichurri and rocket.