Costa Rican Hot Dogs
These Costa Rican hot dogs, take the classic sausage-and-bun combo and make it uniquely with finely shredded cabbage, fresh veggies, and a creamy salsa rosada made with Lizano sauce. Simple, flavorful, and perfect for parties or a quick family meal.
Equipment
- Cutting board and knife
- Large Pan
Ingredients
Ingredients for Salsa Rosada
- ⅓ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon mustard
- 1 tablespoon Lizano sauce
- ½ teaspoon hot sauce optional
- Salt and pepper to taste
Ingredients for Hot Dogs
- 8 Hot Dogs
- 8 hot dog buns
- 1 small cabbage finely shredded
- ½ red onion diced
- Fresh cilantro to taste
Instructions
Make the Salsa Rosada:
- Add all the ingredients to a small bowl: mayonnaise, ketchup, mustard, Salsa Lizano, and hot sauce (optional). Stir well, then season with salt and pepper to taste.
- Transfer the pink sauce to a plastic bag, seal it at the top, and refrigerate until ready to serve. When you are ready, make a small cut on the tip of the bag and drizzle the sauce over your Costa Rican hot dogs.
Instructions for the Hot Dogs:
- Add a little oil to a large pan. Cook the hot dogs over medium heat for 5–6 minutes, or until golden brown. Be sure to flip them every once in a while so they cook evenly. Once ready, place them inside the buns.
- Add plenty of cabbage on top of the hot dogs, then drizzle with pink sauce. Finish with red onions, cilantro, and any other toppings of your choice.
Video
Notes
- Use gluten-free buns and vegan hot dog options if you desire.
- Boil the hot dogs to avoid using oil, or grill them for a smoky flavor.
- Toast the buns in the air fryer for a few seconds for a warm and crispy bite.
- Spread a little butter or garlic butter on the buns before toasting for extra flavor.
- Top your hot dogs with crushed potato chips for a Costa Rican street-food style touch.
- Keep the salsa rosada chilled until serving so it stays fresh and creamy.