• Recipe by Leila Saffarian

    The Nacho Libre man dog

    Serves: 4 hot dogs
    Cooking Time: 15 – 30 minutes


    • Salsa Fresca
    • 1 small red onion, peeled and diced
    • 2 tomatoes, diced
    • small handful fresh coriander, chopped
    • juice of 1 lime
    • sea salt and freshly ground black pepper, to taste
    • To serve
    • 4 hot-dog sausages (of your choice)
    • 4 hot-dog buns
    • 125ml (½ cup) sour cream
    • small handful fresh coriander
    • 200g crushed nachos



    For the salsa fresca, combine the onion, tomatoes, coriander and lime juice in a bowl. Season well to taste and set aside.


    Cook the sausages in boiling water, about 2 – 3 minutes.


    Slice open the hot-dog buns and place a sausage in each. Top with pico de gallo, sour cream, fresh coriander and crushed nachos to serve.