Ecuadorian Street Dogs with Salsa Verde and Spicy Aji Sauce.
By Gretchen McKay / Pittsburgh Post-Gazette
Ecuadorian Street Dog
Grilling season is (finally!) upon us, which means you’ve probably been thinking a lot of about hot dogs -- they’re the most popular food for backyard grill meisters in the U.S. Up the ante with these South American-style hot dogs. They’re on the spicy side, not to mention a bit messy, but the taste is awesome. Ketchup and mustard will suddenly seem on-so-boring.
Salsa verde, homemade or jarred
Spicy Aji Sauce (recipe follows)
4 all-beef hot dogs
5 cloves garlic, crushed
Handful chopped onions
Handful chopped tomatoes
Dash of hot sauce
4 classic hot dog buns
Chopped cilantro leaves
Make salsa verde and aji sauce.
Place hot dogs in a saucepan and add enough water to cover. Add crushed garlic cloves, chopped onion and tomato and hot sauce, and bring water to a simmer. Cook hot dogs for 8 to 10 minutes, or until they reach an internal temperature of 160 degrees. Alternatively, grill or pan-fry hot dogs until brown and crispy, 3 to 4 minutes per side.
Place dogs in buns and top with a line each of ketchup, mayonnaise and mustard. Add a couple of spoonfuls of salsa verde and aji sauce. Sprinkle with chopped cilantro.
-- Adapted from “Haute Dogs” by Russell Van Kraayenburg (Quirk; April 29, 2014; $22.95)
Spicy Aji Sauce
4 green chiles, such as jalapenos
3 green onions, white and light green parts only, chopped
1/2 white onion, chopped
Leaves from 1 small bunch cilantro
Juice 1 lime
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Combine all ingredients in a food processor and puree until smooth. Store in an airtight container in the refrigerator for up to a week.
For more hot dog recipes, as well as a few fresh takes on traditional sides for your Memorial Day cookout, check out Thursday’s Food & Flavor or www.post-gazette.com/food.
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