Salchipapas (French Fries with Hot Dog) Serves 4 people – 1 potato and hot dog per person.
Salchipapas are typical South American junk food. Salchipapas are typically topped with tomato onion salsa and salsa rosada. I would love to say that the Downing family never eats junk food but the truth is that 3 out of seven Downings enjoy this guilty pleasure.
- Oil for frying
- 4 large potatoes, peeled and cut into thin or thick fries
- 4 hot dogs, cut in half, with crosswise cuts on the ends
Salsa rosada (for about 2 ½ cups of sauce):
- 1 large egg
- 1 ½ tbs diced white onion
- Juice of two limes
- ¾ cup sunflower oil
- 1 tbs milk
- 8 tomatoes, peeled, seeded and diced
- Salt to taste
- Optional: 1 red chili pepper, seeded
Instructions Salsa rosada
- First. Blend the egg, diced onion, and lime juice until the onions are completely crushed.
- Then. Blend in the oil slowly until the mixture thickens into a sauce.
- Then. Add the milk
- Then. Pour most of the sauce into a blender. Add the diced tomatoes (and hot peppers if you desire) and puree.
- Then. Pour the puree back into the remaining sauce and mix. Taste and add salt if needed.
- Then. Refrigerate until the Salchipapas are done.
- First. Soak the potatoes in cold water for 30 minutes.
- Then. Drain and dry the potatoes, meanwhile heat the oil to 350 F in a deep pan.
- Then. Fry the potatoes and cook until they are tender, but don’t brown them.
- Then. Remove the fries, drain the grease and let them cool down for one hour.
- Then. Re-heat the oil to 375 F and add the fries, cook until they are golden and crispy.
- Then. Add the hot dogs during the last 3 minutes of cooking the French fries.
- Then. Remove the French fries and hot dog, drain the grease and serve hot with the salsa rosada.
With love, The Downings