Tex Mex Hot Dog
Two worlds collide on top of a hot dog. Creamy ranch characterises the south of the USA whilst burned corn Jalapeño represent Mexico.
4 hot dog buns
4 sausages (or veggie/vegan ones)
2 tablespoons mayo (or vegan mayo)
2 tablespoons milk (or soy milk)
2 tablespoons All The Ranch Dressing mix
1 corn on the cob
2 ripe tomatoes
Half a red onion
Handful of coriander leaf
1 tablespoon olive oil
Sprinkle of Tajin
1 teaspoon of honey or sugar
1 tablespoon balsamic vinegar
4 slices of burger cheese (optional)
1 tablespoon Bella Muerte hot sauce
Make the salsa
Take the tomatoes, onion, coriander, honey, tajin and balsamic and mix together in a bowl. Easy!
Cook your sausages
Stick the sausages in a pan with some oil and fry for 15 minutes or until golden brown and cooked through.
Build your dog
Toast your hot dog buns and place the corn on the cob under the grill, rotating until burned but still edible.
Start by spreading on the ranch dressing first.
Layer on the cheese.
Spoon on your salsa.
Place your sausage in the centre of the bun.
Cover in Bella Muerte hot sauce.
Cut the corn from the cob and sprinkle on.
Top off with pickled jalapeños.