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Spicy latin hotdog
BBQ recipe for a spicy hotdog: chipolatas with jalapeno mayonnaise and corander-pepper oil on a white tip.
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Ingredients
Directions
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Light the barbecue.
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Cut the coriander fine and put in a bowl. Halve the red pepper and remove the seed lists. Cut the flesh finely and add to the coriander.
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Grate the green skin of the lime and squeeze out the fruit. Add the grater with the olive oil to the coriander. Season with salt.
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Put the mayonnaise in another bowl. Slice the jalapeñopepers and mix with the paprika powder through the mayonnaise.
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Halve the avocado, remove the kernel and cut the flesh into small cubes. Put in a bowl together with the corn and the lime juice.
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Grill the sausages in 4 min. Brown and cooked on the barbecue. Times regularly. Cut open the buns at the top and put them on the barbecue for a moment.
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Brush the inside of the buns with some jalapeñomayo, put a sausage on it and some avocado-corn salad.
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Sprinkle with coriander pepper oil and serve.
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Nutrition
550Calories
Sodium26% DV630mg
Fat62% DV40g
Protein30% DV15g
Carbs10% DV30g
Fiber20% DV5g
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