Chilean-Style Hot Dogs With Avocado-Chili Relish

Food is a perfect way to connect us all. :) This recipe shows how you can get to know another country's culture in the comfort of your own backyard.;) Recipe by Nirmala Narine, who is founder of nirmalaskitchen.com and cookbook author.Beter Homes and Gardens Magazine, August 2010 edition.
- Ready In:
- 50mins
- Serves:
- Units:
1
Person talking
ingredients
- 2 tablespoons extra virgin olive oil
- 2 tablespoons snipped fresh cilantro
- 2 medium jalapeno chile, peppers stem removed and thinly sliced
- 2 small shallots, peeled and thinly sliced (or 4 green onions, white parts only, thinly sliced)
- 2 tablespoons lime juice
- 1 cup diced green and red tomatoes
- 2 avocados, peel and seeded, coarsely chopped
- sea salt, kosher salt or salt
- freshly ground pepper
- 4 -6 kosher all-beef frankfurters
- 4 tablespoons butter, softened
- 1 teaspoon minced garlic
- 4 -6 hoagie rolls or 4 -6 hero rolls, split
directions
-
AVOCADO-CHILI RELISH:
- In a bowl whisk together olive oil, cilantro, jalapenos, shallots, and lime juice.
- Gently fold in tomatoes and avocados.
- Sprinkle lightly with salt and pepper; set aside.
- Prepare frankfurters as desired.- (We chose to grill them) over medium heat.
- In a small bowl, mix the butter and garlic.
- Spread butter mixture on the sub rolls.
- In a large frying pan or on a grill rack over medium heat, place the rolls buttered side down and toast until light golden.
-
TO SERVE:
- Tuck frankfurters in toasted rolls and top with Avocado-Chili Relish. Serve immediately. Makes 4 to 6 servings.
- *When working with hot chile peppers, wear plastic gloves or wash hands well after cutting; the peppers contain oil that may burn skin and eyes.
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RECIPE MADE WITH LOVE BY
@Manami
Contributor
@Manami
Contributor
"Food is a perfect way to connect us all. :) This recipe shows how you can get to know another country's culture in the comfort of your own backyard.;) Recipe by Nirmala Narine, who is founder of nirmalaskitchen.com and cookbook author.Beter Homes and Gardens Magazine, August 2010 edition."
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