Cooking with Beer Recipes

Beer Bitty

Chipotle Porter Ketchup + Chorizo Hot Dogs


This is hot dog post #2 of 2 because grilling season is upon us and the 4th of July is just a few days away. 

While a traditional hot dog is undoubtedly delicious, it’s even more delicious when dressed in homemade chipotle porter ketchup and adorned with avocado slices and chorizo crumble for a serious Southwestern edge.

The homemade chipotle porter ketchup is indespensible. It adds a smokeiness and rich tomato flavor that you won’t find in the high fructose varieties at the grocery store. Not to mention it’s cheap, easy to make, and will keep in the fridge for up to a month. Use anywhere you’d normally use ketchup: french fries, hamburgers, hot dogs, meatloaf, eggs..

Chorizo + Avocado Hot Dogs

  • 6 hot dogs 
  • 6 hot dog buns
  • chipotle porter ketchup (recipe below)
  • 2 ripe avocados, sliced
  • 1/4 lbs. fresh chorizo
  • fresh cilantro, garnish


  1. Cook chorizo over medium heat, breaking up into smaller crumbles, until cooked through. With a slotted spoon, transfer to a paper towel and set aside.
  2. Grill hot dogs, or cook in a heavy bottomed pan (think cast iron) on the stove top over medium heat until skin browns and blisters.
  3. Toast bun interior – grill cut side down or place cut side up under broiler; watch closely as they’ll burn quick!
  4. Slather one side of bun with chipotle porter ketchup and line opposite side with avocado slices; nestle in a hot dog and top with crumbled chorizo and cilantro.
  5. Devour a few and wash down with a cold Summer Ale or Vienna Lager.Optional additions: top with freshly diced red onion and cotija cheese; wrap hot dog in bacon and deep fry; add freshly sliced tomato and iceberg lettuce; crumble on potato chips.

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Chipotle Porter Ketchup Ingredients

  • 1/3 cup finely chopped yellow onion
  • 2 cloves garlic, finely minced
  • 2 tbs. vegetable oil
  • 1/4 cup tomato paste
  • 1-15oz. can crushed tomatoes
  • 1 can chipotles in adobo sauce
    Adjust to taste – I prefer 2 to 3 finely chopped chipotles (seeds removed) and as much adobo sauce as possible. 
  • 1 tbs. lemon juice
  • 1/4 cup apple cider vinegar
  • 1/4 cup brown sugar
  • 1/8 tsp. ground coriander
  • 1/8 tsp. ground clove
  • 1/8 tsp. mustard powder
  • 1/4 tsp. ground cumin
  • 1 tsp. salt
  • 1/3 cup porter

Chipotle Porter Ketchup Steps

  1. Heat oil in a saucepan over medium heat; add chopped onion with a pinch of salt and cook until translucent, about 8 to 10 minutes; add garlic and cook an additional 4 minutes until fragrant. 
  2. Mix in tomato paste and cook, stirring frequently, until brick-red in color.
  3. Add remaining ingredients to saucepan; simmer for 45 minutes to an hour, stirring occasionally, until thickened. Taste and adjust seasonings as needed. This part is crucial – we all have a different idea of what ketchup should taste like – add additional brown sugar for sweetness, apple cider vinegar for tang, chipotles for heat..
  4. Allow to cool to room temperature prior to serving.
  5. To store, place in a covered dish and keep refrigerated.IMG_0300 light


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