Aloha Colombiano
Aloha Colombiano
This wild, overloaded tropical style of hot dog is popular on the streets of Colombia.
Recipe by Hawk Krall
Ingredients
Hot Dog Ingredients
- 4 Gilbert’s Aloha Chicken Sausages
- 4 Standard hot dog buns
- 1 cup Shredded cabbage
- 1 cup Shredded carrots
- 4 slices Bacon
- 1 bag Ridged potato chips
- 1 Avocado
- Mustard
Pineapple Salsa Ingredients
- 2 cups Fresh diced pineapple
- 1 cup Diced tomato
- 3 stalks Chopped green onions
- Minced hot pepper (jalapeño or habanero), to taste
- 2 tsp Olive oil
- Salt & pepper, to taste
- Juice of 1 lime
Pink sauce Ingredients
- 1 cup Mayo
- 2 tbsp Ketchup
- Hot sauce (splash)
Chimichurri mayo Ingredients
- 1 cup Mayo
- 1 cup Sour cream
- Small bunch Cilantro
- Small bunch Basil
- Hot pepper (small amount)
- 1 clove Garlic
- 1 Green onion
- 1 tsp Sugar
- Juice of 1 lime
Instructions
- Combine all ingredients for the salsa in a mixing bowl. De-seed the hot pepper and cut very small, adding more or less for your desired heat level.
- Combine pink sauce ingredients and transfer to a squeeze bottle.
- Rough chop the chimichurri herbs, green onion, leftover bits of the hot pepper and puree with the lime juice and a spoon of mayo with a hand blender or food processor. Combine with remaining mayo, sour cream, and sugar. Transfer to squeeze bottle.
- Cook bacon until crisp and break into bite size pieces. Smash chips inside bag with a meat tenderizer, small pot, or your fist. Don't use a food processor - it might turn into a paste! Dice avocado at the last minute and dress with a squeeze of lime to prevent oxidization.
- Carefully cut off bottom 1/8 inch of the bun to create a flat surface. Fill bottom of bun with shredded carrots and cabbage. Cook your sausage - preferably slowly pan-fried or on a grill - and place in bun. Top with salsa, avocado, and bacon pieces. Coat everything with an even layer of crushed chips, and finish off with a criss-cross of mustard, pink sauce, and chimichurri mayo. Delicious!
