Active Time

　　10 minutes

　　Total Time

　　10 minutes

　　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.

　　

Ingredients

4 servings

　　

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)

　　

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.