Filter
Reset
Sort ByRelevance
Kniterly
Spicy latin hotdog
BBQ recipe for a spicy hotdog: chipolatas with jalapeno mayonnaise and corander-pepper oil on a white tip.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Light the barbecue.
-
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.
-
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.
-
Put the mayonnaise in another bowl. Slice the jalapeñopepers and mix with the paprika powder through the mayonnaise.
-
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.
-
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.
-
Brush the inside of the buns with some jalapeñomayo, put a sausage on it and some avocado-corn salad.
-
Sprinkle with coriander pepper oil and serve.
Blogs that might be interesting
-
20 minSide dishpenne, pine nuts, zucchini, traditional olive oil, black olives without pit, Red Pesto, fresh basil,Summer Pasta salad
-
20 minSide dishmixed leaf lettuce, spring / forest onion, flat leaf parsley, thyme, Red onion, cucumber, mint leaf, lemon, mayonnaise, feta, green olive,garden herb salad with lemon mint dressing
-
20 minSide dishsunflower oil, winter carrot, parsnip, garlic, fresh ginger, honey, butter,stir-fried winter carrot and parsnip with ginger
-
115 minSide dishred cabbages, frozen raspberries, fresh dill finely minced, Red wine vinegar, walnut oil, walnut, pomegranate seed,red cabbage salad with raspberry dressing
Nutrition
550Calories
Sodium26% DV630mg
Fat62% DV40g
Protein30% DV15g
Carbs10% DV30g
Fiber20% DV5g
Loved it