Prep: 45 min ∙ Cook: 45 min ∙ Makes: 10 - 12 Hot Dogs ∙ Difficulty: Medium
- Sweet & Spicy Tabanero Chutney**
- 1 tablespoon butter
- 1/2 cup chopped onions
- Pinch salt
- 2 cups Fresh Pineapples (Peeled, Cored & Medium Diced)
- 1/2 cup small diced sweet baby bell pepper
- 2 Cups Agave Sweet & Spicy Tabañero
- 2 Tbsp apple cider vinegar
- 1/4 cup sugar
- 1 table water
- Teriyaki Aioli
- 1/2 cup Garlic Confit
- 1 cup of Garlic Oil from Garlic Confit
- 1 Tbs. Fresh Lemon Juice
- 1 Tbs. Apple Cider Vinegar
- 2 each Eggs
- 1/2 tsp. White Pepper
- 1/4 Cup of Teriyaki Sauce
- 1 Cup of Macadamia Nuts
- 1 Package of All-Beef Hot Dogs
- 1 Large Package Hawaiian Dinner Rolls
In a saucepan over medium heat, melt the butter. Add the onions and sauté for 2 minutes. Add the pineapple, sweet bell peppers. Continue to sauté until the pineapple is soft, about 7 minutes, stirring frequently. Add the Tabanero, vinegar, sugar and water. Bring the mixture to a rolling boil. Then, reduce the heat to low and continue to cook, stirring every couple minutes. Continue to cook until most of the liquid cooks off and the chutney is thick and gelatinous for about 15 minutes. Remove from the heat and cool. Store in an airtight container until ready to use.
Combine eggs, vinegar, lemon juice, garlic confit, white pepper into the robot coupe. SLOWLY stream the oil into the top of the robot coupe to emulsify the aioli until very thick. Then stream the Teriyaki Sauce until fully incorporated. Adjust seasonings if necessary.
Toasted Macadamia Nuts:
Preheat an Oven to 375 Degrees. Take the Macadamia nuts and spread out onto a sheet pan. Bake in the over for 10-12 minutes until golden brown. Allow to cool and coarsely chop.
Slice and toast your Hawaiian Dinner Rolls into Hot Dog Buns. Boil and Grill your hot dogs. Layer a nice stream of the Tabanero chutney over the dogs. Zigzag Garlic Aioli over the top. Dust with the chopped macadam nuts and serve.