Ecuadorian Street Dog

Let's Cook

1. Step 1.

   If using homemade salsa verde and ají sauce, prepare them according to your recipes and set aside.

2. Step 2.

   Prepare the Ecuadorian Water Bath: In a small saucepan, combine 5 minced garlic cloves, a handful of chopped tomatoes, a handful of chopped onions, and hot sauce to taste. Add enough water to cover the hot dog and bring to a simmer over medium heat.

3. Step 3.

   Place an all-beef hot dog into the simmering water bath. Cook for 5–7 minutes, turning occasionally, until heated through and flavorful.

4. Step 4.

   While the hot dog simmers, prepare a classic hot dog bun by opening it and placing it on a serving plate.

5. Step 5.

   Remove the hot dog from the water bath with tongs and place it into the bun.

6. Step 6.

   Squeeze a line of ketchup, mayonnaise, and yellow mustard along the top of the hot dog.

7. Step 7.

   Spoon 1–2 tablespoons each of salsa verde and ají sauce over the hot dog.

8. Step 8.

   Sprinkle with chopped cilantro leaves for garnish. For a South American style, add a handful of crushed potato chips on top. Serve immediately.