Servings
1
Cook Time
10
Prep Time
5

“Since it’s covered in salsa verde, a spicy ají sauce, ketchup, mayo, and mustard, you may need a bowl to eat this dog,” Russell van Kraayenburg admits.

The key is to slow-simmer the dogs in water seasoned with garlic, chopped tomatoes, onions, and more than a little hot sauce. Granted, you’re unlikely to find this on an actual street in Ecuador, but that’s their loss, not ours.

Makes 1 Servings
Prep Time: 
5
Cook Time: 
10
Ingredients 
For the Ecuadorian water bath:
5 garlic cloves
Handful each of chopped tomatoes and chopped onions
Hot sauce, to taste
Enough water to cover dogs (depends on skillet size)
For the hot dog:
1 all-beef hot dog
1 bun
Ketchup to taste
Mayonnaise to taste
Yellow mustard to taste
2 Tbsp salsa verde
2 Tbsp spicy ají sauce
Chopped cilantro leaves, for garnish
How to make it 

Combine Ecuadorian water bath ingredients in a skillet.

Add dog, and simmer for 8-10 minutes.

Place dog in bun, and top with a line each of ketchup, mayo, and mustard. Add a couple spoonfuls of salsa verde and ají sauce.

Sprinkle with chopped cilantro.