1/4 cup corn or other vegetable oil
2 to 3 cloves garlic, minced
1 small onion, finely chopped
1 to 2 tsp. finely chopped fresh chile of choice
1/2 cup coarsely chopped chorizo or cured ham
1 tbsp. finely chopped fresh oregano (or 3/4 tsp. dried)
1 tsp. finely chopped fresh thyme (or 1/3 tsp. dried)
Salt to taste
For a subtle effect, select a mild to medium-hot chile, such as a serrano or jalapeño. For more intense heat, try an habanero or a Scotch bonnet, using half the amount called for in the recipe.
Heat oil in skillet over medium heat. Add garlic, onion, chile, and chorizo or ham and sauté 2 to 3 minutes, until vegetables have softened. Stir in oregano and thyme, and salt if desired, and continue sautéing until onion is translucent.
Courtesy of Latina Magazine