Hot dog from the beach promenade

Ingredients:

Homemade corn buns

• 1 cup of milk
• 2 tablespoons melted butter
• 250 g dry mix for making cornbread
• 1 egg
• Cooking spray
• 6 grilled beef hot dog sausages
• 0.5 cups crumbled chips tortilla
• 0.5 cups of cheese

Vegetable physalis topping

• 250 g finely chopped physalis
• 1 finely chopped jalapeno pepper, seeded and veined
• 3 tablespoons coarsely chopped cilantro leaves
• 1 tbsp lime juice (1-2 limes)
• 1 tbsp red wine vinegar
• 1 teaspoon of sugar
• 0.5 tsp salt
• 2 finely chopped garlic cloves
• 0.5 medium-sized red onion, finely chopped

Chipotle ketchup

• 0.5 cups ketchup
• 2 tsp red wine vinegar
• 1 finely chopped canned chipotle pepper in adobo sauce and 2 teaspoons adobo sauce

Preparation:

1. Make chipotle ketchupPlace ketchup, vinegar, chipotle sauce, and adobo sauce in a food processor and process until smooth.
   
   Prepare the physalis vegetable fillingIn a large bowl, combine the tomatillos, cilantro, lime juice, vinegar, sugar, salt, garlic, jalapeño, and onion. Mix thoroughly. Cover and refrigerate for 1 hour to allow the flavors to meld. Taste. red chili pepper filling.
   
   Make corn bunsCombine milk, butter, cornbread mix, and egg in a bowl and let sit for 5 minutes.
2. Heat a medium nonstick skillet or cast iron skillet over medium-high heat. Spray with cooking spray and spoon or measure out 1/4 cup of batter onto the hot skillet. The bun should be long enough to fit the hot dog.
   
   Cook the cornbread until the dough begins to bubble on top and brown around the edges, about 2 minutes, then flip and cook until golden brown, about 1 more minute. Repeat with the remaining dough.
3. To serve, place the corn bun on a plate and top with a grilled sausage, chipotle ketchup, dressing, crumbled chips, and cheese. Repeat with the remaining sausages.