Ingredients
Units
Scale
- Pineapple Sauce (About 1 Cup)
- 2 cups fresh pineapple, peeled and cut into chunks
- 1/3 cup water
- 2 1/2 tablespoons sugar or taste
- 1 1/4 teaspoon cornstarch
- Juice of 1/2 a lime
- 6 hot dogs buns
- 6 all-beef hot dogs with casings (I am very partial to Feltman’s brand)
- 1 1/2 cups Coca-Cola, mixed with 1 1/2 cups of water to boil the hot dogs
- 1 cup pineapple sauce
- 1 cup cole slaw
- 1 small bag potato chips, crushed into fine pieces
- ***
- For the Roasted Garlic Mayo:
- 1/2 cup Best Foods or Hellman’s mayonnaise
- 1 tsp freshly-ground cumin
- 1 clove of roasted garlic, mashed to a paste with salt and pepper (, albeit a delicious one. Use a raw garlic clove to go traditional)
- ***
- For the salsa verde (green sauce):
- 1/2 cup Best Foods or Hellman’s mayonnaise
- 3 garlic cloves, finely chopped
- 1/2 cup minced Cilantro
- Salt, to taste
- ***
- For the salsa rosada (pink sauce):
- 1/2 cup Best Foods or Hellman’s mayonnaise
- 1/4 cup Organic Tomato Sauce (Muir Glen preferred)
- Salt and pepper to taste
- ***
- Mustard
- Cooked Quail Eggs (optional but strongly recommended – you can buy them canned at most Asian markets)
Instructions
- For the Pineapple sauce:
- Put the pineapple and water in a blender and blend until smooth.
- Press the pineapple mixture through a sieve into a small saucepan. Discard the pineapple on the sieve.
- Place the saucepan with the pineapple mixture over medium-low heat and add the lime juice and sugar. Cook, stirring for about 15 minutes.
- In a small bowl blend the cornstarch with 1 tablespoon of water and then stir the mixture into the pineapple sauce.
- Bring slowly to a boil, stirring until the sauce thickens. Simmer gently for 4 minutes while stirring.
- Let it cool and transfer to a serving bowl.
- Blend the roasted garlic mayo, pink and green sauce ingredients together and reserve in separate bowls.
- In a medium pot bring Coca-Cola and water mixture to a boil, ideally in a pyrex or porcelain-lined pot (the acid in the cola is not good for metal!).
- Add the hot dogs to the boiling liquid and cover. Cook 7 minutes.
- Remove and drain on paper towels.
- Place the hot dogs in the buns and top with pineapple sauce, coleslaw, the two sauces and mustard, topped with crushed potato chips and a hard-boiled quail egg, if using. Serve and enjoy!
- Prep Time: 0 hours
- Cook Time: 0 hours
