Choripán with Pebre Salsa

15min

15min

30min

Choripán (Argentinian Hot Dog)
1 kg Eskort Chilli Footlong Russians
6 hot dog rolls
60 ml (¼ C) butter
30 ml (2 T) olive oil
Pebre Salsa
2 tomatoes, seeded and diced
1 red onion, chopped
1 jalapeno chilli, finely chopped
1 clove garlic, chopped
60 ml (¼ C) coriander, chopped
30 ml (2 T) olive oil
30 ml (2 T) red wine vinegar
Salt and pepper, to taste
Allergens:
This recipe contains wheat (gluten), soya (soy) and dairy (lactose).
Substitutions:
Eskort Footlong Chilli Russians (soya, gluten): Use 2 Eskort Gold Medal Pork Sausages per hot dog.
Hot Dog Rolls (gluten): Use gluten-free hot dog rolls.
Butter (lactose): Use ghee (clarified butter) or solidified coconut oil.

Choripán (Argentinian Hot Dog)
In a frying pan over moderate heat, fry the Russians in olive oil until browned then remove and set aside.
Slice the hot dog buns and spread with butter.
In the same pan, toast the hot dog buns buttered-side down until golden brown.
Pebre Salsa
In a small mixing bowl, combine all the ingredients and set aside.
Tips:
If you want to create a fresh salsa sauce, simply place the salsa in a food processor to make it smoother.
Homemade or store-bought chimichurri is an excellent addition to choripan.