Inspired by her grandmother's cooking Erica started My Colombian Recipes to share her food and culture with the rest of the world.
While walking around Colombian city streets, you almost can't help but to cross paths with a hot dog vendor. Some of the traditional Colombian-Style hot dog toppings include coleslaw, pineapple sauce (salsa de piña), ketchup, mayonnaise, mustard and crushed potato chips. And in Colombia, even at barbecues, we don’t grill the hotdogs, we boil them, not unlike the NewYork City hotdog vendors here in the U.S. Colombian-style hot dogs are BIG, and big hot dogs are meant to be messy, so a lot of napkins are a must when eating a Perro Caliente Colombiano. In fact, part of the fun is using your fingers to eat all the runaways that fall onto your plate.
- 2 Cup fresh pineapple, peeled and cut into chunks
- 1/3 Cup water
- 2 1/2 Tablespoon sugar
- 1 1/4 Teaspoon cornstarch
- Juice of ½ a lime
- 6 Hot dog buns
- 6 Pork and beef hot dogs or veggie dogs
- 1 Cup pineapple sauce
- 1 Cup coleslaw
- 1 Small bag of potato chips
Put the pineapple and water in a blender and blend until smooth.
Press the pineapple mixture through a sieve into a small saucepan. Discard the pineapple on the sieve.
Place the saucepan with the pineapple mixture over medium-low heat and add the lime juice and sugar. Cook, stirring for about 15 minutes.
In a small bowl blend the cornstarch with 1 tablespoon of water and then stir the mixture into the pineapple sauce.
In a medium pot bring water to a boil. Add the hot dogs to the boiling water and cover. Cook for about 5 minutes.
Remove and drain on paper towels.
Place the hot dogs in the buns and top with pineapple sauce, cole slaw, mayonnaise, mustard and ketchup, topped with crushed potato chips. Serve and enjoy!