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PEEL and coarsely chop the red onion and garlic clove. CLEAN the mushrooms with a brush or paper kitchen towel and also chop them into pieces.
DIVIDE the chorizo into small pieces and set aside.
HEAT a medium-sized skillet on high heat and cook the chorizo for about a minutes and then also ADD the onion, garlic and mushrooms. Chorizo is quite oily, so there's no need to ADD extra oil.
COOK for a few minutes and SEASON with pepper and salt. BLEND the chorizo mixture with a small blender or immersion blender and ADD a little bit of olive oil to create a smooth puree.
The puree makes it easier to stuff the peppadews. You can use a small spoon or piping-bag without nozzle to di this. Enjoy!