“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.
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Makes 1 servings
- 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
How to make it
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.