Chorizo and Green Mango Salsa Hot Dogs with Aioli
4 mild chorizo, cut into half lengthways
4 soft hot dog rolls
2 green mangoes (available from Asian supermarkets), peeled and grated
1 small carrot, peeled and grated
1 Lebanese cucumber, grated
Juice of 2 limes (about 40ml)
½ small bunch coriander leaves, roughly chopped
2 tbsp fish sauce
2 tbsp palm sugar (substitute brown sugar)
2 cloves garlic, finely chopped
2 egg yolks
250ml Bertolli Olive Oil Light in Taste
Juice of ½ lemon
1 tsp sea salt flakes
To make aioli, combine all ingredients in a small food processor or blender with 1 tbsp water and blend until the mixture emulsifies and is smooth. Set aside.
To make green mango salsa combine mango, carrot and cucumber in bowl. Whisk together lime juice, fish sauce and sugar until sugar dissolves. Pour over mango mixture and toss to coat. Drain and discard any excess dressing.
Heat a BBQ to high (if you want to cook indoors you can also do this step in a frypan). Grill chorizo for 2 mins each side.
Spread the inside of the hot dog rolls with aioli. Place two grilled chorizo halves inside each bun then top with mango salsa. Serve immediately.