serves
4
prep
40 minutes
cook
10 minutes
difficulty
Easy
serves
4
people
preparation
40
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 4 kosher hot dog frankfurts
- 4 good-quality hot dog buns
- American mustard, to serve
Pickled capsicum relish
- 2 banana capsicums, washed and stalks removed
- 2 tbsp rice wine vinegar
- 2 tsp olive oil
- 1 tbsp sugar
- 1 tsp salt
Tomato salsa
- 4 ripe Roma tomatoes, finely chopped
- ½ white onion, finely chopped
- ½ tsp salt
- 1 tsp sugar
- 2 tbsp lime juice
Chipotle mayo
- ¼ cup chipotles in adobo
- 1 cup mayonnaise
Instructions
- For the pickled capsicum relish, preheat a chargrill to high. Grill the capsicums on all sides until blackened and blistered. Tear them into strips (don’t bother peeling them, but you can if you like), then place in a small food processor bowl with the remaining ingredients and blitz until a chunky relish forms. Set aside.
- For the tomato salsa, place all the ingredients in a bowl and stir to combine. Set aside
- For the chipotle mayo, place the chipotle in a jug and use a stick blender to process until smooth. Add the mayo and continue blending until well combined. Set aside.
- Preheat a chargrill pan to medium. Fill a large saucepan with water, place a bamboo steamer over the top and bring to a roaring boil over high heat. Grill the frankfurts, lengthwise across the grill until they start to char, turning regularly to ensure they’re cooked evenly.
- Cut the buns down the middle to open them up but still keep the two halves joined. Steam the buns for 2 minutes until soft and piping hot.
- Spread some chipotle mayonnaise along the bottom of each bun. Put a grilled frankfurt in each bun. Top with some tomato salsa on one side and a smaller amount of the pickled capsicum relish on the other side. Squirt a zig zag of mustard over the top of each hot dog and serve.
Photography by Danielle Abou Karam.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
