Place a russian on each toasted hot dog bun and top with fresh salsa.
Choripán with Pebre Salsa
Ingredients
- Choripán (Argentinian Hot Dog)
- 1 kg Eskort Chilli Footlong Russians
- 6 hot dog rolls
- 60 ml (¼ C) butter
- 30 ml (2 T) olive oil
- Pebre Salsa
- 2 tomatoes, seeded and diced
- 1 red onion, chopped
- 1 jalapeno chilli, finely chopped
- 1 clove garlic, chopped
- 60 ml (¼ C) coriander, chopped
- 30 ml (2 T) olive oil
- 30 ml (2 T) red wine vinegar
- Salt and pepper, to taste
- Allergens:
- This recipe contains wheat (gluten), soya (soy) and dairy (lactose).
- Substitutions:
- Eskort Footlong Chilli Russians (soya, gluten): Use 2 Eskort Gold Medal Pork Sausages per hot dog.
- Hot Dog Rolls (gluten): Use gluten-free hot dog rolls.
- Butter (lactose): Use ghee (clarified butter) or solidified coconut oil.
Method
- Choripán (Argentinian Hot Dog)
- In a frying pan over moderate heat, fry the Russians in olive oil until browned then remove and set aside.
- Slice the hot dog buns and spread with butter.
- In the same pan, toast the hot dog buns buttered-side down until golden brown.
- Pebre Salsa
- In a small mixing bowl, combine all the ingredients and set aside.
- Tips:
- If you want to create a fresh salsa sauce, simply place the salsa in a food processor to make it smoother.
- Homemade or store-bought chimichurri is an excellent addition to choripan.
Serve
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