Sobrasada Tapas in a Jar

On family holidays, the person who draws the appetizer straw usually is perplexed about what to bring. This dish solves the problem, says Karrie Hills, The Red Door Restaurant and Wine Bar’s executive chef. “It’s meaty and delicious and travels well. It also makes a great host gift.” Karrie advises home cooks to be selective when seeking out ingredients. “I love sourcing these ingredients from local vendors or farmers markets,” she says.

Sobrasada Tapas in a Jar

1 1/2 c. extra virgin olive oil
3 cloves garlic
8 oz. Spanish sobrasada sausage, sliced
4 oz. Manchego cheese, diced without rind
2 c. Marcona almonds
1/4 branch fresh rosemary
3 8 oz. Mason jars

Heat oil in a small sauté pan. Add whole cloves of garlic. Turn off the burner and remove from heat. Transfer and let cool for 15 minutes. Remove garlic.

Put sausage, cheese, almonds and rosemary in a medium-sized mixing bowl. Pour oil over ingredients and toss. Fill jars, which can be kept in a cool, dark place for up to three weeks.

Serve with a baguette slice, fresh and dried fruits, jams and chutneys or just a glass of wine.


Karrie Hills, Executive Chef
The Red Door Restaurant and Wine Bar
741 W. Washington Street
San Diego, CA 92103

Categories: Food & Drink