Chorizo hotdogs with chimichurri and smoky red relish recipe

Ingredients

• 6 fresh chorizo
• Olive oil, for drizzling
• 6 hotdog rolls, split in half
• Mayonnaise or aïoli and rocket, to serve
• 1 red capsicum
• 1 long red chilli
• 1 tbsp olive oil
• ½ Spanish onion, finely chopped
• 1 garlic clove, finely chopped
• 150 gm cherry tomatoes, halved
• 1 tsp smoked paprika
• 2 tbsp red wine vinegar, or to taste
• 1 tbsp caster sugar
• 1 cup (firmly packed) flat-leaf parsley
• ⅓ cup (firmly packed) oregano
• 1 long green chilli, thinly sliced
• 2 garlic cloves, finely chopped
• Finely grated rind and juice of ½ orange
• 200 ml extra-virgin olive oil
• 2 tbsp red wine vinegar