“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
Prep time 5 min.
Cook time 10 min.
Ingredients
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.
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“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.
For access to exclusive gear videos, celebrity interviews, and more, subscribe on YouTube!
Makes 1 servings
Prep time 5 min.
Cook time 10 min.
Ingredients
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.
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Makes 1 servings
Prep time 5 min.
Cook time 10 min.
Ingredients
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.
Makes 1 servings
Prep time 5 min.
Cook time 10 min.
Prep time 5 min.
Cook time 10 min.
Prep time
5 min.
Cook time
10 min.
Ingredients
- 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.
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.
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