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
-
15 minSide dishRed onion, garlic, Red pepper, fresh basil leaves, romatomat, traditional olive oil, capers,fresh Tomato Sauce
-
15 minSide dishdouble espresso, almond milk, cinnamon stick, planed extra dark chocolate,double espresso with cinnamon and milk foam
-
125 minSide dishpatent wheat flour, smoked paprika, baking powder, salt, peeled pistachio nuts, zucchini, fresh thyme, Manchego cheese, chorizo (sausage), unsalted butter, creme fraiche, medium sized egg, semi-skimmed milk,savory cake with chorizo
-
10 minSide dishold white bread, shallots, garlic, fresh parsley, fresh chervil, Red pepper, lime juice, extra virgin olive oil, sugar, salt and freshly ground pepper, black olives,parsley dip sauce
Nutrition
550Calories
Sodium26% DV630mg
Fat62% DV40g
Protein30% DV15g
Carbs10% DV30g
Fiber20% DV5g
Loved it