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Choripán with Pebre Salsa
ChoripÃn with Pebre Salsa

The #JustDelicious flavour in this Argentinian-inspired hot dog is a real game changer!

Prep Time: 15 min
Cook Time: 15 min
Total Time: 30 min
Serves: 6





1 kg

Eskort Chilli Footlong Russians


hot dog rolls

60 ml (¼ C)


30 ml (2 T)

olive oil

Pebre Salsa



tomatoes, seeded and diced


red onion, chopped


jalapeño chilli, finely chopped

1 clove

garlic, chopped

60 ml (¼ C)

coriander, chopped

30 ml (2 T)

olive oil

30 ml (2 T)

red wine vinegar


salt and pepper, to taste


Choripán (Argentinian Hot Dog)

  • In a frying pan over moderate heat, fry the Russians in olive oil until browned then remove and set aside.

  • Slice the hot dog buns and spread with butter.

  • In the same pan, toast the hot dog buns buttered-side down until golden brown.

Pebre Salsa

  • In a small mixing bowl, combine all the ingredients and set aside.


  • Place a Russian on each toasted hot dog bun and top with fresh salsa.


  • If you want to create a fresh salsa sauce, simply place the salsa in a food processor to make it smoother.

  • Homemade or store-bought chimichurri is an excellent addition to choripán.


  • This recipe contains wheat (gluten), soya (soy) and dairy (lactose).


  • Eskort Footlong Chilli Russians (soya, gluten): Use 2 Eskort Gold Medal Pork Sausages per hot dog.

  • Hot Dog Rolls (gluten): Use gluten-free hot dog rolls.

  • Butter (lactose): Use ghee (clarified butter) or solidified coconut oil.

Recipe Meal Types: - Lunch - 30 Minute Meals
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