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Smoky Choripán Dog with Fresh Salsa
Smoky Choripán Dog with Fresh Salsa – Recipe

Sometimes called an Argentine hot dog, choripán is a go-to street food that is especially popular in the country’s sporting stadia. In this recipe, we’ve captured the traditional Latin American flavours but amped things up with a fresh salsa topping that turns this handheld hero into a crowd-pleasing classic.

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Ingredients per serve

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What you need

Sometimes called an Argentine hot dog, choripán is a go-to street food that is especially popular in the country’s sporting stadia. In this recipe, we’ve captured the traditional Latin American flavours but amped things up with a fresh salsa topping that turns this handheld hero into a crowd-pleasing classic.

...

Preparation

  1. What you need

    • Select the number of serves you require for this recipe, and the quantity of ingredients will be automatically adjusted accordingly.

  2. Chimichurri

    • Put parsley, coriander, spring onions, oregano and garlic into a food processor or Robot-Coupe. Pulse briefly until the ingredients are chunky but not puréed.
    • Place the chopped mixture into a bowl and stir in KNORR Thai Lime Powder, KNORR Thai Sweet Chilli Jam, red wine vinegar and extra virgin olive oil. Season to taste.

  3. Choripán

    • Heat a grill pan or barbeque to medium-high heat.
    • Slice the baguettes lengthways without cutting all the way through.
    • Butterfly the chorizo lengthways.
    • Put the chorizo onto hot grill and cook, turning often, until cooked and charred.
    • Place baguettes onto grill, cut side down, to lightly toast.
    • In a small bowl, combine the capsicum, red onion, cherry tomatoes and sliced spring onions. Drizzle with oil and season to taste.

  4. To Serve

    • Spread each baguette with HELLMANN’s Real Aioli. Place a chorizo in each baguette, drizzle with chimichurri and top with prepared salsa.
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