Spiralized Hot Dogs with Smoky Creole Sauce
SPIRALIZED HOT DOGS WITH SMOKY CREOLE SAUCE
Serve: 6
INGREDIENTS
- 6 hot dogs
- 6 hot dog buns
- 2 tbsps. avocado oil
- ½ cup chopped onion
- ½ cup chopped bell pepper, any color
- 3 cloves of garlic, shredded
- 2 tbsps. sofrito
- ½ cup ketchup
- 1/3 cup Pisqueya Medium Heat sauce
- ¼ cup chicken broth or water
- ¼ cup sliced pimento stuffed olives + some of the brine
- 1 tbsp. Pisqueya Sazón, Sea salt and black pepper, to taste
- Fresh chopped cilantro and onion, for serving
METHOD
1) To spiralized the dogs, insert a long skewer through the center of one of the ends of the dog. The skewer serves as a guide to avoid cutting the dog all the way down.
2) With the dog on a stick, place on a cutting board and with a knife make a diagonal cut. Slowly rotate the dog while you continue cutting diagonally until the other end. Remove the skewer and repeat the process.
3) Heat the oil on a large skillet over medium-high heat and cook the dogs until you get char marks all around. Remove the dogs from the skillet, set aside on a plate and lower the heat to medium.
4) In the same skillet, sauté the onion, bell pepper, garlic and sofrito until veggies are fragrant and onion translucent, about 2 minutes.
5) Add the ketchup, olives, Pisqueya Medium Heat sauce and Pisqueya Sazón, and broth. Mix everything and boil until thickens up.
6) Enjoy this spicy Creole sauce over the hot dogs with chopped onion and cilantro.
¡Buen provecho!
SPIRALIZED HOT DOGS WITH SMOKY CREOLE SAUCE
Serve: 6
INGREDIENTS
- 6 hot dogs
- 6 hot dog buns
- 2 tbsps. avocado oil
- ½ cup chopped onion
- ½ cup chopped bell pepper, any color
- 3 cloves of garlic, shredded
- 2 tbsps. sofrito
- ½ cup ketchup
- 1/3 cup Pisqueya Medium Heat sauce
- ¼ cup chicken broth or water
- ¼ cup sliced pimento stuffed olives + some of the brine
- 1 tbsp. Pisqueya Sazón, Sea salt and black pepper, to taste
- Fresh chopped cilantro and onion, for serving
METHOD
1) To spiralized the dogs, insert a long skewer through the center of one of the ends of the dog. The skewer serves as a guide to avoid cutting the dog all the way down.
2) With the dog on a stick, place on a cutting board and with a knife make a diagonal cut. Slowly rotate the dog while you continue cutting diagonally until the other end. Remove the skewer and repeat the process.
3) Heat the oil on a large skillet over medium-high heat and cook the dogs until you get char marks all around. Remove the dogs from the skillet, set aside on a plate and lower the heat to medium.
4) In the same skillet, sauté the onion, bell pepper, garlic and sofrito until veggies are fragrant and onion translucent, about 2 minutes.
5) Add the ketchup, olives, Pisqueya Medium Heat sauce and Pisqueya Sazón, and broth. Mix everything and boil until thickens up.
6) Enjoy this spicy Creole sauce over the hot dogs with chopped onion and cilantro.
¡Buen provecho!