There are many variations of the Colombian Style hot dog, with some people putting a (cooked) Quail Egg on the top! This is how it was made for me by a Colombian friend!
- 8 hot dogs- I use use Nitrate Free Hot dogs
- 8 pack hot dog buns
- 1/4 cup Mayo
- 1/4 cup Mustard
- ¼ cup Ketchup
- ¼ cup Pineapple Preserves
- 2 cups Crushed Potato Chips (I like Ruffles chopped up bc they are extra crunchy)
Grill hot dogs on Kingsford Charcoal until they are nice and charred on all sides. Next, spread the buns out and toast for a few minutes on the grill on the cooler side, being careful not to burn.
Mix mayo, mustard and ketchup to make a “Pink sauce”. **I like to put this in a squeeze bottle to squeeze on top but whatever works for you!
Place the hot dog in the bun and add a tbsp of pineapple preserves. Next, add pink sauce and then finish with crushed potato chips.
This is an unexpectedly tasty combo of sweet, salty, smoky and crunch all in one bite!
- Category: Latin, American
- Method: Grill
- Serving Size: 2 Hot dogs
Keywords: Colombian Style Hot Dogs