“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.
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.