I&J’s Spicy Panamanian Street Dog

Ingredients

1pkg Hot dogs, Vienna, 8 count

2c Cabbage, finely shaved

½c Carrot, Asian, shredded, fine

½c Onions, red, chopped, fine

½c Cilantro, chopped, fine

1pkg Buns, hot dog, 8 count

Habanero Pepper Sauce Add to Cart

Sauce/ Dry seasonings:

1tsp I&J’s Habanero Pepper Sauce #5

½tsp Mustard, yellow

½tsp Ketchup, tomato

1tsp Mayonnaise

2c Water, tap

Instructions

Step 1: Cut up your vegetables like you are preparing a slaw, ie slice the cabbage very thin, about the thickness of the knife blade. Using a vegetable peeler remove the outer skin of the carrot, shred one med carrot using the thin shred blade on the vegetable shredder. Chop up the cilantro and onions into small pieces. Rinse and dry damp using a couple paper towels all veg’s, mix the veg’s together well and place in a bowl.

Step 2: Preheat the stove to Med Hi, place 8 hot dogs in a pot, add tap water until the hot dogs begin to float, bring water to a boil, let it boil for 1-2 mins, lower the temp to low and let simmer to keep warm in the interim until you serve them.

Step 3: Serve: Mayo is first on the bun, add I&J’s Habanero Sauce #5, spread the mayo and habanero sauce on inside edges of the hot dog bun, add the hot dog and top with mustard, ketchup, and finally place the slaw on the top. If you want the hot dog to be spicier, just add more I&J’s hot sauce to the dog. It’s the best hot dog ever.