Name: Panchos Argentinos (Argentine-Style Hot Dogs) | Epicurious
Cook time: 10 minutes
Total time: 10 minutes
Yield: 4 servings
Ingredients: 1 small onion, finely chopped (about 1 cup); 1 small green bell pepper, finely chopped (about 1/2 cup); 1 small tomato, seeded, finely chopped (about 1/2 cup); 1/4 cup extra-virgin olive oil; 2 Tbsp. red wine vinegar or apple cider vinegar; Juice of 1 lemon; Kosher salt, freshly ground pepper; 8 uncured natural casing all-beef sausages (such as Applegate); Mayonnaise (for serving); 4 hot dog buns, split; Yellow mustard (for serving)

photo of Argentinian stlye hot dogs on a platter

Photo by Joseph De Leo, Food Styling by Anna Stockwell

Panchos are Argentina’s take on hot dogs—a street-food staple that features a vast array of toppings. Condiments typically include mayonnaise, mustard, and chimichurri. We swapped out the chimichurri in favor of a fresh salsa criolla, which takes just minutes to make with easy-to-find ingredients. It tastes even better the longer it sits.

Recipe information

Total Time
10 minutes
Yield
4 servings

Ingredients

For the Salsa Criolla:

1 small onion, finely chopped (about 1 cup)

1 small green bell pepper, finely chopped (about 1/2 cup)

1 small tomato, seeded, finely chopped (about 1/2 cup)

1/4 cup extra-virgin olive oil

2 Tbsp. red wine vinegar or apple cider vinegar

Juice of 1 lemon

Kosher salt, freshly ground pepper

For the Hot Dogs and Assembly:

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

Mayonnaise (for serving)

4 hot dog buns, split

Yellow mustard (for serving)

Preparation

Make the Salsa:
Step 1
Mix onion, bell 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.
Step 2
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.
Make the Hot Dogs:
Step 3
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.
Step 4
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.

TagsArgentinean South American Latin American Sausage Meat Onion Root Vegetable Vegetable Bell Pepper Tomato Snack Main Starter Lunch Dinner Dairy Free Quick Easy Weeknight Meals 30 Minutes or Less Sear Epicurious

Recipe notes

See Related Recipes and Cooking Tips

Our 33 Best Salsa Recipes
Whether you're craving fresh pico de gallo or a hit of smoky guajillo, these salsas will perk up tacos, eggs, hot dogs, and more.
17 Recipes That Feel Like Vacation (Even if You’re Not Going Anywhere)
These recipes will make for a pretty good weekend wherever you are.
49 Low-Fuss Labor Day Recipes
Waited until the last minute to plan your cookout menu? Don't panic. Labor Day is all about casual, grillable eats that you can throw together easily.
Our 35 Best Hot Dogs and Sausages
Double-stuffed dogs, grilled kielbasa tacos, low-country boils, and more ways to enjoy sausage this summer.
The National Hot-Dog-to-Bun Ratio Is a Scam and We're Not Falling For It Anymore
We took to the test kitchen to solve summer's biggest problem: hot dogs with too much bun and not enough meat.