Photo: Erik Putz
Add a taste of Spain to your weekend barbecue! These gourmet hot dogs are topped with crispy chips and a smoky tomato sauce.
1 tbsp olive oil
1 onion, thinly sliced
4 garlic cloves, thinly sliced
4 cups cherry tomatoes, halved
1/4 cup honey
2 tbsp sherry vinegar
1 1/2 tsp paprika
1/2 tsp salt
1 cup crushed barbecue-flavoured potato chips
2 tbsp chopped flat-leaf parsley
Heat oil in a large non-stick frying pan over medium. Add onion and garlic. Cook until onion starts to soften, 3 to 4 min. Add tomatoes, honey, vinegar, paprika, salt and ⅓ cup water. Cook, stirring occasionally, until thickened but saucy, about 8 min.
Top hot dogs with tomato sauce. Sprinkle with chips and parsley.
Recipe makes enough toppings for 8 hot dogs. We recommend barbecuing hot dogs for 5 to 10 min. (depending on size), until grill marks form and hot dogs are cooked through. Lightly toast buns on the grill, if desired. Serve hot.
Calories 110, Protein 2g, Carbohydrates 18g, Fat 5g, Fibre 2g, Sodium 190mg.
Originally published in the Today’s Parent July/August 2020 issue. Photo by Erik Putz.
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