Choripán with Pebre Salsa

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  • 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.


  • 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.


Place a russian on each toasted hot dog bun and top with fresh salsa.