Caribbean Hot Dogs

As a kid, my dad always made hot dogs for me cooked down with tomatoes and onions and garlic. When I first lived in New York City, I remember reaching straight for the red onion hot dog sauce on the hot dog carts because it tasted the most like home. Caribbean people have a gift for jazzing up “poor people’s food”, so it’s not surprising that almost every Caribbean country has a version of this dish. In Spanish-speaking countries, it’s usually called salchichas guisadas (pronounced sal-CHI-CHAHS gwee-SAH-dahs). They taste like next-level hot dogs. Just, the best.

Caribbean Hot Dogs

 

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Prep time

5 mins

Cook time

16 mins

Total time

21 mins

 

Stop eating boring hot dogs with ketchup and mustard! Sauté them with tomatoes, peppers, onion and wine for an adult version of your favorite childhood food.

Author: Tekesha @ EatMoreFoodProject

Serves: 4

Ingredients

• 8 hot dogs, chopped
• 1 small onion, sliced
• ½ green bell pepper, chopped
• ½ yellow bell pepper, chopped
• 1 tomato, cut into wedges
• 1 tbsp olive oil
• Salt and pepper
• 2 tbsp reduced-sugar ketchup
• 1 cup white wine

Instructions

1. Chop the hot dogs, onions, bell peppers and tomatoes.
2. Heat olive oil in a skillet on medium heat.
3. Add chopped veggies, hot dogs, salt and pepper to the skillet with the olive oil.
4. Sauté for approximately 6 minutes, stirring occasionally, until veggies start to brown and the tomato wedges start to break down.
5. Add ketchup and wine to the skillet.
6. Sauté for approximately 10 minutes, until peppers and onion are tender.

Nutrition Information

Calories: 477 Fat: 37 Saturated fat: 14 Carbohydrates: 11 Sugar: 7 Sodium: 1400 Fiber: 1 Protein: 14 Cholesterol: 60

3.2.2929

You’ll need:

• 8 hot dogs, chopped
• 1 small onion, sliced
• ½ green bell pepper, chopped
• ½ yellow bell pepper, chopped
• 1 tomato, cut into wedges
• 1 tbsp olive oil
• Salt and pepper
• 2 tbsp reduced-sugar ketchup
• 1 cup white wine

Chop the hot dogs, onions, bell peppers and tomatoes.

Heat olive oil in a skillet on medium heat.

Add chopped veggies, hot dogs, salt and pepper to the skillet with the olive oil.

Sauté for approximately 6 minutes, stirring occasionally, until veggies start to brown and the tomato wedges start to break down.

Everything in the skillet should look slightly orange from being coated by bits of tomato pulp.

Add ketchup and wine to the skillet.

Sauté for approximately 10 minutes, until peppers and onion are tender.

Almost all of the wine should be cooked out and you should be left with hot dogs and veggies in a thick compote.

If you are a hot dog fanatic, like me, you can eat this straight out of the pan.

If not, you can serve it up on a bun, with potatoes (pictured below), or with tostones.