Peruvian Salchipapas

PERUVIAN SALCHIPAPAS WITH HOT DOGS, PICKLED ONION, SALSA ROSADA, AND LIME AIOLI

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PREP TIME: 10 Minutes/ COOK TIME: 50 Minutes

SERVING SIZE: Makes 2 (Based off My Fitness Pal App)/ CALORIES: 1030/ Protein 29g

DIFFICULTY LEVEL: Medium

INGREDIENTS: Red Onion, 1 TSP Garlic Powder, Beef Hot Dogs, Jalapeños, 3 TBSP Ketchup, Scallions, 2 TSP Dijon Mustard, Crispy Fried Onions, 1/8 Cup Mayo, Potatoes, Lime, 1/8 Cup Red Wine Vinegar

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Step 1: Prep

Preheat oven to 425

Wash and dry produce

Halve, peel, and thinly slice onion

Zest and quarter lime

Thinly slice jalapeno into rounds

Cut potatoes into thick wedges

Trim and thinly slice scallions

Step 2: Pickle Onion and Jalapeno

In a small microwave safe bowl, combine sliced onion, vinegar, 1 TBSP sugar, 1/4 TSP of salt and pepper, and jalapeno

Microwave for 1 minute

Set aside to pickle, stirring occasionally

Step 3: Roast Potatoes

In a large bowl, toss Potatoes with a large drizzle of oil, half the garlic powder, and 1/4 TSP of salt and pepper

Divide potatoes between two baking sheets in a single layer

Roast on top rack for 25 minutes

Step 4: Mix Sauces

While potatoes roast in a second small bowl, combine ketchup with half the mayo

If necessary, add water 1 tsp at a time until mixture reaches drizzling consistency

In a third small bowl, combine half the mustard, remaining mayo, and remaining garlic powder until thoroughly combined

Add juice from one lime wedge, and lime zest

if necessary, add water 1 TSP at a time until mixture reaches a drizzling consistency

Step 5: Prep and Cook Hot Dogs

Cut hot dog into thick pieces

Heat a drizzle of oil in a large pan over medium heat

Add hot dogs, and cook for 2 minutes

Step 6: Finish and Serve

Divide potatoes between plates, top with hot dogs

Drizzle with lime aioli, and salsa rosada

Top with picked onions and jalapeno

Garnish with crispy fried onions and scallions

Serve hot and enjoy!