Preparation

The chicharros are “fixed” (washed), washed, sprinkled with a little salt and passed through corn flour.

Chicharros are roasted in a hot, unglazed clay pan.

these are placed on a platter and covered with green sauce (or raw sauce)

Sauce preparation

chop the onion, garlic cloves and pepper and place in a bowl; add the vinegar and salt and leave it for a while.
then add the oil and the chopped parsley and mix everything with a fork.

variant: to this sauce can be added, instead of parsley, a teaspoon of saffron roasted in the oven, changing to saffron sauce.

in the azores they give the name "chicharro" to the small horse mackerel, commonly called "joaquinzinhos".

They are called "agraço" because their season coincides with the season when the grapes are green (June to July). there are even those who like to add some of these grapes to this sauce. come together at any stage of the sauce preparation.

Ingredients

  • 1 kg of chicharros (joaquinzinhos)
  • cornflour
  • 1 onion
  • 2 garlic cloves
  • 1 bunch of parsley
  • 1 local red pepper
  • 2 dl of olive oil
  • 1 dl of vinegar
  • salt