Once chorizo has been slightly frozen, thinly slice into 1/4" rounds. Fry in a skillet until fully cooked and lightly crisp.
Divide chorizo 'croutons' and remaining salad ingredients between 4 bowls.
For dressing combine all ingredients into a blender or mini food processor and puree until smooth. If mixture is too thick, add some of the brining liquid from the jalapenos until you get the consistency you want.