Ecuadorian Street-style Hot Dog

Do yourself a favor and don't make this messy, albeit delicious, dog for a date night.

 Claire Benoist

“Since it’s covered in salsa verde, a spicy ají sauce, ketchup, mayo, and mustard, you may need a bowl to eat this dog,” Russell van Kraayenburg admits.

The key is to slow-simmer the dogs in water seasoned with garlic, chopped tomatoes, onions, and more than a little hot sauce. Granted, you’re unlikely to find this on an actual street in Ecuador, but that’s their loss, not ours.

Prep time

5 min.

Cook time

10 min.

  • For the Ecuadorian water bath:
  • 5 garlic cloves
  • Handful each of chopped tomatoes and chopped onions
  • Hot sauce, to taste
  • Enough water to cover dogs (depends on skillet size)
  • For the hot dog:
  • 1 all-beef hot dog
  • 1 bun
  • Ketchup to taste
  • Mayonnaise to taste
  • Yellow mustard to taste
  • 2 Tbsp salsa verde
  • 2 Tbsp spicy ají sauce
  • Chopped cilantro leaves, for garnish

Combine Ecuadorian water bath ingredients in a skillet.

Add dog, and simmer for 8-10 minutes.

Place dog in bun, and top with a line each of ketchup, mayo, and mustard. Add a couple spoonfuls of salsa verde and ají sauce.

Sprinkle with chopped cilantro.