Using the Yves Veggie  "Ground Round" gives this the "coarse grind" feeling that I remember from eating chorizo in California when I was growing up.  Great with scrambled tofu and you can use it in empanadas, too.
 
Approx. 2 cups vegetarian "hamburger crumbles" (such as  1 pckg. Yves "Ground Round")
6 oz. firm tofu, mashed
2-3 T. red wine vinegar (for Mexican-style)
            OR 2 T. red wine vinegar PLUS 2 T. dry red wine or brandy (for Spanish-style)
2 T. soy sauce
2 T. cornmeal
 
Seasoning Mixture:
4 cloves garlic, crushed
1 T. paprika
1 T. pureed chili chipotle in adobado sauce or chili powder
1 tsp. onion powder
1 tsp. salt
1 tsp. dried oregano
1 tsp. ground cumin
1/2 tsp. cinnamon
 
Mix everything together well with your hands.  Form into patties or "links".  Cook in a closed indoor grill for about 7 minutes, or in a covered nonstick skillet over medium heat (either one greased with a little olive or toasted sesame oil) for about 5 minutes per side.  Chill, then wrap well and refrigerate for up to one week, or freeze.  Use in Mexican and Spanish recipes "as is", or brown in a little olive oil, if you wish.
 
 
Bryanna's Homemade Tomato Salsa

   
Makes about 5 cups
 
This salsa can be made year-round.  Everyone agrees that it is so much better than the store-bought kind!  (The cilantro is optional because my family doesn't like it.)            
If you have a food processor, this is a snap to make.
 
1 large onion
1 large green pepper, seeded
8 cloves garlic
1/4 c. drained pickled jalapeño peppers OR 2 or 3 fresh seeded hot green chilies OR canned chipotle chilies (1 T. pureed)
2 (28 oz.) cans diced tomatoes, very well-drained
1/4 c. tomato paste
2 T. lemon juice OR red wine vinegar
1-2 tsp. salt
1 tsp. dried oregano (or 1 T. fresh)
OPTIONAL: 1/4 c. chopped fresh cilantro
1 tsp. dried red chili flakes (if you like it really hot-- but remember that this salsa gets hotter as  time goes on!)
       
If you have a food processor, pulse the garlic cloves, then add the onion and green pepper, cut in chunks, and the jalapeños and pulse until minced.  Add the drained tomatoes and the remaining ingredients and pulse until well-mixed.
           
If you don't have a food processor, finely chop the onion, garlic, green pepper and jalapeños with a sharp knife or a food mill.  Mix in a bowl with the remaining ingredients.  (If the tomatoes are too chunky for your taste, chop or grind them up too.)  Keep in tightly-closed jars in the refrigerator.  It will keep refrigerated for several weeks (if it lasts that long!).  Some clear liquid will rise to the top-- pour it off or stir it in, depending on the consistency you like.