“Since it’s covered in salsa verde, a spicy ají sauce, ketchup, mayo, and mustard, you may need a bowl to eat this dog,” 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.
FOR 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 HOT DOG
1 all-beef hot dog
Ketchup to taste
Mayonnaise to taste
Yellow mustard to taste
2 tbsp salsa verde
2 tbsp spicy ají sauce
Chopped cilantro leaves, for garnish
Combine Ecuadorian Water Bath ingredients in a skillet. Add dog and simmer for eight to 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.
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