Spicy latin hotdog
BBQ recipe for a spicy hotdog: chipolatas with jalapeno mayonnaise and corander-pepper oil on a white tip.
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.
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