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Choripán with Pebre Salsa
ChoripÃn with Pebre Salsa

The #JustDelicious flavour in this Argentinian-inspired hot dog is a real game changer!

Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Serves: 6

Ingredients:

 

Choripán

 

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

jalapeño 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

Method:

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.

Serving

  • Place a Russian on each toasted hot dog bun and top with fresh salsa.

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 choripán.

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.

 
Recipe Meal Types: - Lunch - 30 Minute Meals
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