Remove the casing from the chorizo and place it in a skillet; cook over medium-high heat. Be sure to break it apart as it cooks.

Drain off the fat, then pour in the cream and bring it to a boil. Thicken with a slurry until it coats the back of a spoon (it needs to be boiling for thickening).

Next, add the cheese and hot sauce, stirring until the cheese melts; incorporate the salsa and stir; keep warm until serving.