Panchos Argentinos (Argentine-Style Hot Dogs)

Ingredients for Panchos Argentinos (Argentine-Style Hot Dogs)

• 1 small onion, finely chopped (about 150g )

• 1 small green pepper, finely chopped (about 80g )

• 1 small tomato, seeded, finely chopped (about 120ml )

• 60 ml extra jungfruolja

• 2 tablespoons red wine vinegar or apple cider vinegar

• Juice of 1 lemon

• Koshersalt, nymalen peppar

• 8 uncured natural casing all-beef sausages (such as Applegate)

• Mayonnaise (for serving)

• 4 hot dog buns, split

• Yellow mustard (for serving)

Mix onion, pepper, and tomato in a large bowl. Add oil, vinegar, and lemon juice, then toss to combine. Taste and season with salt and pepper, then toss again.

Do Ahead: Salsa can be made 5 days ahead. Transfer to a jar or airtight container and chill. Let sit at room temperature at least 30 minutes before using.

Slice sausages in half lengthwise, going almost all the way through so they can be opened like a book, but are still attached on one side. Heat a large nonstick skillet over medium-high until hot. Working in batches, cook sausages cut side down, weighting down with a spatula or a small pot lid and turning once, until slightly browned, about 2 minutes per side. Transfer to a plate.

Smear a generous amount of mayonnaise on both sides of buns. Arrange 2 butterflied hot dogs on each side of buns, cut side facing the bread. Top with mustard and a generous amount of salsa.

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