Ecuadorian Street Dog

Step 1: Salsa Verde:
1 pound tomatillos, skinned and halved
2 medium tomatoes, quartered
1 small white onion, quartered
1/2 small jalapeño, stem removed and seeded
4 cloves garlic, finely chopped
Juice of 1 lime
1 teaspoon ground cumin
1/4 teaspoon ground cayenne pepper
Salt and pepper, to taste
Preheat oven to 400 degrees. Place tomatillos, tomatoes, onions and jalapeño on a baking sheet and roast for 15 to 20 minutes, or until they begin to brown around edges. Place roasted vegetables in food processor bowl. Add remaining ingredients and process until vegetables are broken up but still slightly chunky. Cool and store in airtight container.

Step 2: Spicy Ajì Sauce:
4 jalapeños, stem removed and seeded
3 green onions, white and light green parts only, chopped
1/2 small white onion, chopped
Leaves from 1 small bunch cilantro
Juice of 1 lime
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
Combine all ingredients in a food processor and puree until smooth.
Step 3: Street Dog:
5 garlic cloves, halved
1/4 cup tomatoes, chopped
1/4 cup onion, chopped
1 tablespoon hot sauce
8 classic hot dog buns
8 all-beef hot dogs
Ketchup, as desired
Mayonnaise, as desired
Yellow mustard, as desired
Cilantro, chopped, as desired

Place garlic, tomatoes, onion and hot sauce in a saucepan with enough water to cover dogs. Bring to a boil on medium-high heat. Place hot dog in water and boil 8 to 10 minutes. Remove. Repeat. Place each dog on a bun and top with a line each of ketchup, mayonnaise and yellow mustard. Spoon on Salsa Verde and Spicy Ajì Sauce to your liking. Sprinkle with cilantro.

Photo Credit: Recipe from Haute Dogs: Recipes for Delicious Hot Dogs, Buns and Condiments by Russell Van Kraayenburg with permission from Quirk Books.