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The Hirshon Colombian Hot Dogs – Perro Caliente Colombiano

  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


  • Pineapple Sauce (About 1 Cup)
  • 2 cups fresh pineapple, peeled and cut into chunks
  • 1/3 cup water
  • 2 ½ tablespoons sugar or taste
  • 1 ¼ teaspoon cornstarch
  • Juice of ½ a lime
  • 6 hot dogs buns
  • 6 all-beef hot dogs with casings (I am very partial to Feltman’s brand)
  • 1 ½ cups Coca-Cola, mixed with 1 ½ 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:
  • ½ 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):
  • ½ cup Best Foods or Hellman’s mayonnaise
  • 3 garlic cloves, finely chopped
  • ½ cup minced Cilantro
  • Salt, to taste
  • ***
  • For the salsa rosada (pink sauce):
  • ½ cup Best Foods or Hellman’s mayonnaise
  • ¼ 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)


  1. For the Pineapple sauce:
  2. Put the pineapple and water in a blender and blend until smooth.
  3. Press the pineapple mixture through a sieve into a small saucepan. Discard the pineapple on the sieve.
  4. Place the saucepan with the pineapple mixture over medium-low heat and add the lime juice and sugar. Cook, stirring for about 15 minutes.
  5. In a small bowl blend the cornstarch with 1 tablespoon of water and then stir the mixture into the pineapple sauce.
  6. Bring slowly to a boil, stirring until the sauce thickens. Simmer gently for 4 minutes while stirring.
  7. Let it cool and transfer to a serving bowl.
  8. Blend the roasted garlic mayo, pink and green sauce ingredients together and reserve in separate bowls.
  9. 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!).
  10. Add the hot dogs to the boiling liquid and cover. Cook 7 minutes.
  11. Remove and drain on paper towels.
  12. 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!

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