Choripán with pebre salsa


The #JustDelicious flavour in this Argentinian-inspired hot dog is a real game changer!


Choripán (Argentinian Hot Dog)

30ml (2T) olive oil

1 kg Eskort Chilli Footlong Russians

6 hot dog rolls

60ml (¼c) butter

Pebre Salsa

2 tomatoes, seeded and diced

1 red onion, chopped

1 jalapeño chilli, finely chopped

1 garlic clove, chopped

60ml (¼c) coriander, chopped

30ml (2T) olive oil

30ml (2T) red wine vinegar

salt and pepper, to taste



  • Heat the oil in a frying pan over moderate heat and fry the Russians until browned. Remove and set aside.
  • Slice the hot dog buns and spread with butter.
  • In the same pan, toast the hot dog buns buttered-side down until golden brown.


  • In a small mixing bowl, combine all the salsa ingredients and set aside.

To serve:

  • Place a Russian on each toasted hot dog bun and top with fresh salsa.

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