Colombian Style Hot Dogs
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!
Servings: 8 hot dogs- 2 per person
Ingredients
- 8 hot dogs- I use use Nitrate Free Hot dogs
- 8 pack hot dog buns
- ¼ cup Mayo
- ¼ cup Mustard
- ¼ cup Ketchup
- ¼ cup Pineapple Preserves
- 2 cups Crushed Potato Chips I like Ruffles chopped up bc they are extra crunchy
Instructions
- Grill hot dogs on Kingsford Charcoal until they are nice and charred on all sides.
- 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 tablespoon 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!
Nutrition
Serving: 2Hot dogs