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Chilli Fried Hot Dogs with Mexican Salsa
Chilli Fried Hot Dogs with Mexican Salsa

Recipe inspired by Esther Malan - YOU Magazine.

Serves: 4
Preparation Time: 15 min
Cooking Time: 10 min




Eskort Smoked Viennas

15 ml

olive oil

1 knob

garlic, sliced in half


chilies, finely chopped

125 ml

caster sugar

125 ml

fresh thyme




1 red onion, diced


tomatoes, cubed




fresh coriander


juice of 1 lime


salt and freshly ground pepper

To finish



hotdog buns sliced open and buttered (or baguette)

30 ml

sour cream

5 ml

smoked paprika (optional)


  • Add the Viennas to the pan and fry until heated through and lightly charred.

Chilli Relish:

  • In a small saucepan over medium, heat the sugar and water, add the thyme and chilies. Cook until the syrup has reduced by half. Store in a small jar in the fridge.

Garlic Crème Fraiche

  • In a frying pan place the halved garlic cloves in a half a cup of water and cook until the water has evaporated, let the garlic fry until golden

  • Mix some of the sweet roasted garlic cloves with the crème Fraiche.

Salsa Mix:

  • Cut the cocktail tomatoes in half, thinly slice the red onions and chop the coriander finely. Mix together with olive oil, lime zest, lime juice, salt and pepper.

To Serve:

  • Thinly slice the avocado and set aside.

  • Melt the butter in a small saucepan and brush melted butter inside the baguette.

  • Assemble the “Hot dog’ by starting with the salsa, add the Viennas, then serve with crème fraiche, a drizzle of chilli relish and an ice-cold beverage.

Recipe Meal Types: - Lunch - Dinner
The following product can be used with this recipe:
Eskort Smoked Viennas

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