Colombian-Style Hot Dogs
Kosher, all-beef Hot Dogs - grilled or boiled
Martin's Long Potato Rolls
1 20oz. can of crushed pineapple
1/2+ tsp salt
1 tsp corn starch
1 tsp honey
Juice of 1 lime
1/2 cup ketchup
2 cups mayo
2-3 cloves of garlic, minced
Plastic squeeze bottles for storing sauces
Combine crushed pineapple, 1/2 tsp salt, corn starch, honey, and lime juice in a small sauce pan. Bring to a boil and reduce to a simmer. Let simmer for about 10 minutes. Allow to cool to room temperature. At this point, take an immersion blender and blend the sauce until relatively smooth.
Combine the ketchup and 1 cup mayo. Start with 1 part ketchup to 2 parts mayo, and then adjust to suit your tastes.
Combine 1 cup mayo with the minced garlic and a pinch of salt. If you’d like, you can thin it a bit with a couple tablespoons of water; this makes it easier to squeeze out of the bottle. Keep in mind that the garlic is raw, so this might be a little intense for some. You can also toss in a bunch of cilantro and run it through the blender or food processor.
Place cooked hot dogs on buns and top with sauces and additional toppings. Enjoy!
*Note: There are a few variations to Colombian-Style Hot Dogs, but in general most are topped with pineapple sauce, pink sauce, garlic mayo, and crushed potato chips. They can also be topped with quail eggs, cilantro sauce, coleslaw, cheese, and/or mustard.
Recipe and Picture from www.sundaebrunch.com