inspired by esther malan – YOU MAGAZINE

Chilli Fried Hot Dogs with Mexican Salsa

Preparation Time: 15 min     |     Cooking Time: 10 min     |     Serves: 4




4-8 Eskort smoked viennas

15 ml (1 T) olive oil

1 knob of garlic (sliced in halved)

1-2 chilies, finely chopped

125 ml caster sugar

125 ml fresh thyme


1 red onion, diced

2 tomatoes, cubed

1 avocado, cubed

Handful fresh coriander

Juice of 1 lime

Salt and freshly ground pepper


To Finish:

4-8 hot dog buns, sliced open and buttered

30 ml (2 T) sour cream

5 ml (1 t) smoked paprika (optional)


Add the Viennas to the pan and fry until heated through and lightly charred.

Chilli Relish:

In a small saucepan over medium up the sugar and water, add the thyme and chilies. Cook until the syrup has reduced by half. Store in a small jar in the fridge.

Garlic Créme Fraiche:

In a frying pan place the halved garlic cloves in a half a cup of water and cook until the water has evaporated, let the garlic fry until golden

Mix some of the sweet roasted garlic cloves with the crème Fraiche.


Salsa Mix:

Cut the cocktail tomatoes in half, thinly slice the red onions and chop the coriander finely. Mix together with olive oil, lime zest, lime juice, salt and pepper.


To Serve:

Thinly slice the avocado and set aside.

Melt the butter in a small saucepan and brush melted butter inside the baguette.

Assemble the Hot dog’ by starting with the salsa, add the Viennas, then serve with creme fraiche, a drizzle of relish and an ice-cold beverage.

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