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Ecuadorian salchipapas with salsa rosada and curtido
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Salchipapas {South American style french fries with sausages + topping sauces}

Salchipapas, or French fries with hot dog sausages, are a typical South American snack/street food. These salchipapas are topped with tomato onion salsa and homemade salsa rosada.
Course Appetizer, Fast food, Snack, Street Food
Cuisine Ecuadorian, Latin, South American
Keyword Ecuadorian style fries, French fries, Pickled red onions, Salchipapas, Salsa rosada
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 to 6

Ingredients

For the salchipapas:

  • 4-5 large Russet potatoes peeled and cut into thin or thick fries depending on your preference
  • 4 hot dog sausages cut in half or whole, with crosswise cuts on the ends
  • Oil for frying
  • Salt to taste

Salsa rosada(for about 2 ½ cups of sauce):

  • 1 egg
  • 2 tbs diced white onion
  • 4 tbs lime juice
  • ¾ cup to 1 cup sunflower oil
  • 1 tbs milk
  • 8 roma tomatoes peeled, seeded and diced
  • Salt to taste
  • Optional:1 or 2 red chili peppers seeds and veins removed

Also serve with:

Instructions

Salsa rosada:

  • Prepare a basic mayonnaise by blending the egg, diced onion, and lime juice until the onions are completely crushed.
  • Continue blending and add the oil slowly until the mayonnaise begins to thicken, but don’t let it get as thick as you would if making regular mayonnaise, the consistency should be almost like a sauce.
  • Add salt to taste and the milk, which is added to mayonnaise to help it keep a white color.
  • Remove the mayonnaise, you don’t need to remove it all, just most of it, and add the diced tomatoes (and hot peppers if you dare) to the blender.
  • Blend the tomatoes until well pureed, begin adding back the mayonnaise and blend well, the sauce should be very liquid. Taste and add salt if needed.
  • Refrigerate until ready to serve.

Salchipapas:

  • Soak the potatoes in cold water for at least 30 minutes.
  • Drain and dry the potatoes, meanwhile heat the canola oil to 325 F in a deep fryer or deep sauté pan.
  • Add the potatoes and cook until they are tender, but don’t let them get any color, about 10 minutes depending on their thickness.
  • Remove the fries and place them on top of paper towels to drain the grease and let them cool down for at least an hour.
  • Re-heat the oil to 375 F and add the fries, cook until they are golden and crispy, about 5 minutes.
  • Fry the sausages separately or add them during the last 3 minutes of cooking of the French fries.
  • Transfer to paper towels to drain the grease and serve immediately with the salsa rosada and curtido.