Asquerosito Hot Dog

Onions, Cabbage, Sweet Corn, Shredded Gouda, Potato Sticks, Ketchup, Mayonnaise, Mustard, Cilantro Aïoli

Chef Estefania Andrade of Trippy Kitchen | Doral, FL


Adapted by StarChefs  |  April 2025  |  Photo: Will Blunt

INGREDIENTS

Cilantro Aïoli:
Yield: 1 pint
1 pint mayonnaise 
4 cloves garlic 
Juice of 2 limes
½ bunch cilantro 
Kosher salt
Ground black pepper

To Assemble and Serve:
Yield: 1 serving
Vegetable scraps
1 sausage
1 hot dog bun, steamed
1 tablespoon chopped onions
1 tablespoon chopped cabbage 
1 tablespoon sweet corn 
¼ cup potato sticks 
¼ cup shredded gouda
Ketchup
Mayonnaise
Mustard

METHOD

For the Cilantro Aïoli:
In a Vitamix Commercial blender, add all ingredients. Purée until smooth. Transfer to an airtight container and refrigerate.

To Assemble and Serve:
In a pot over medium-high heat, bring water and vegetable scraps to a boil. Add sausage and cook 10 minutes, or until cooked through. Transfer sausage to hot dog bun. Top with onions, cabbage, and corn. Drizzle with desired amount Cilantro Aïoli. Top with potato sticks and cheese. Finish with ketchup, mayonnaise, and mustard. Transfer to a serving plate.


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