INGREDIENTS:
CHIPOTLE AIOLI:
- 2 ounces Chipotle in adobo
- 2 Cups mayo
SPICY BASIL AIOLI:
- Mayo 2 cups
- Basil Leaves 2 ounces.
- Serrano Peppers 1 ounce
- Lemon Juice 1 teaspoon
- Garlic Cloves (3)
Old Town & Sooo Veggie Dogs - Home & Family
DIRECTIONS:
OLD TOWN:
- Place a bacon wrapped hot dog in a three (2) King’s Hawaiian roll bun.
- Add one (1) ounce of Caramelized Onions.
- Add five (5) pickled jalapeños.
- Zig-zag 8 points of chipotle aioli (recipe follows).
- Sprinkle cotija cheese end to end.
FOR THE CHIPOTLE AIOLI:
Puree chipotle peppers with sauce in blender.
Fold chipotle puree into aioli.
Transfer to storage container. Label, lid, refrigerate.
Transfer excess into a squeeze bottle.
SOOO VEGGIE:
- Place a bacon wrapped hot dog in a three (2) King’s Hawaiian roll bun.
- Add one (1) ounce of Caramelized Onions.
- Add five (5) pickled jalapeños.
- Zig-zag 8 points of chipotle aioli (recipe follows).
- Sprinkle cotija cheese end to end.
FOR THE SPICY BASIL AIOLI:
- Wash and rinse the Basil and Serranos.
- Blend the Basil, Serranos, Lemon Juice and Garlic Cloves in the Robot Coupe until smooth.
- In a large mixing bowl, combine the blend with the mayonnaise and mix until fully joined.
- Wrap, label and refrigerate.