Salchipapas (Peruvian Hot Dogs and Fries)

A recipe for Salchipapas (Peruvian Hot Dogs and Fries)! Pan-fried hot dogs are served over a bed of homemade fries and topped with desired sauces.

Sunday Supper

Since July is National Hotdog Month, #SundaySupper is celebrating with a roundup of Hamburger and Hotdog recipes! 

My recipe may not include the grill, but Salchipapas are a great way to prepare hot dogs, Peruvian-style.

Salchipapas (Peruvian Hot Dogs and Fries)

Salchipapas, a combination of the two words- Salchichas/Sausages and Papas/Potatoes, originated in Peru. This easy and delicious meal pairs sliced hot dogs with fries along with optional sauces and accompaniments.

It has also become a popular street food in neighboring Colombia, Ecuador, Bolivia, and other countries with a range of variations and flavors. There is even a Salchipapa Day celebrated every year on the third Sunday in November.

My children almost always order Salchipapas if they see them as an option on the kids’ menu at local Peruvian and Colombian restaurants.

A few favorites photographed above are from Inca Social in Vienna, Virginia; Calletana’s Peruvian Fast Food in Chantilly, Virginia; and Mi Querida Colombia in Seymour, Tennessee.

Cutting the Hot Dogs

There are a couple of different ways to cut the hot dogs.

The quickest and easiest is to simply slice them on the diagonal into 1/4 inch (6 millimeter) thick ovals.

Another option is to cut the hot dog crosswise into 1-1 1/2 inch (2.5-4 centimeter) wide pieces. Place a piece cut side up and cut a cross or X into the top and halfway through the hot dog piece (do not cut all the way through). Repeat with the remaining pieces.

They need about double the legs, but Claire calls these octopus hot dogs.

Notable Ingredients

I learned about adding a little Aji Amarillo Paste to mayonnaise from Eat Peru. This adds a wonderful, light fruity heat to the Salchipapas. Simply stir a tablespoon or so of the Aji Amarillo paste into 1/2 cup (115 grams) of mayonnaise before drizzling over the hot dogs.

Aji Amarillo (Yellow Chili) is a bright orange chile with about the same heat level as Tabasco or Cayenne on the Scoville Scale. In addition to heat, it also has a bit of fruitiness.

I was able to find Aji Amarillo Paste in the Peruvian section at Lotte Plaza Market in Chantilly. I have also seen it in the international section of larger supermarkets such as Wegmans.

Serving Ideas for Salchipapas

I took the photo above to show the different ways our family enjoys Salchipapas.

I especially love them drizzled with ketchup, mustard, and the aji amarillo-spiced mayonnaise.

My daughter prefers the octopus-style hot dogs with ketchup for dipping on the side.

My son loves ketchup (and occasionally mustard) drizzled over the top.

I have also seen them with even more toppings such as cheese, a fried egg, and/or fried onions.

For another fun variation, swap the hot dogs for chorizo to make Choripapas.

Looking for more Hot Dog recipes?

Try my:

• Cachorro Quente (Brazilian Hot Dog)
• Filipino Spaghetti
• Korean Corn Dog

A Few Salchipapa Tips

I used russet potatoes for the homemade fries.

Peel and cut the potatoes into strips about 1/3-1/2 inch (1-1.25 centimeters) thick. To help remove excess starch, soak the cut potatoes in cold water for 30 minutes to 1 hour.

Drain and pat the potatoes dry before adding to the oil.

Fry the potatoes in batches, taking care to not over-crowd the pan.

For extra crispy fries, allow them to cool slightly (about 10 minutes) after removing from the oil and fry one last time before serving. Sprinkle with salt and optionally black pepper after cooking.

If you don’t want to deal with frying the potatoes, you can use frozen french fries and bake them right before tossing with the sausages. It won’t be quite the same, but will decrease the amount of oil and effort.

I pan-fried the cut hot dogs at the same time as I cooked the fries to keep everything hot all at once. I have also seen the hot dog pieces fried in the hot oil once the fries are done to make everything in one pan.

If avoiding pork, use beef hot dogs.

This recipe can easily be divided in half for a smaller serving size.

Check out what everyone else made:

• Chicago Style Hot Dog by The Culinary Compass
• Idaho Dogs by Culinary Adventures with Camilla
• Philly Cheesesteak Dog by Palatable Pastime
• Pimento Cheese Burger by Magnolia Days
• The Best Ever Bacon, Egg and Cheese Burger by The Chef Next Door
• Whiskey Burgers by Serena Bakes Simply From Scratch
• Chicken Cordon Bleu Burgers by Cindy’s Recipes and Writings
• Miso Glazed Chicken Burgers by Sew You Think You Can Cook
• Caprese Burgers by The Redhead Baker
• Guacamole Cilantro Lime Cheeseburger by Life Tastes Good
• Salchipapas (Peruvian Hot Dogs and Fries) by Tara’s Multicultural Table
• Spicy Shishito Dog by Let’s Ketch-up with Linda
• Fish Taco Burgers by Pies and Plots
• The Perfect Lentil Burger by Food Lust People Love
• The Ultimate #SundaySupper Hamburger and Hotdog Wine Pairing Guide by ENOFYLZ Wine Blog

This recipe was originally posted in July 2016 and updated in April 2025.

Salchipapas (Peruvian Hot Dogs and Fries) Recipe

Adapted from Peru Delights

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Salchipapas (Peruvian Hot Dogs and Fries)

A recipe for Salchipapas (Peruvian Hot Dogs and Fries)! Pan-fried hot dogs are served over a bed of homemade fries and topped with desired sauces.

Course Main

Cuisine Peruvian

Keyword French Fries, fries, hot dog, Peru, Peruvian, potato, sausage

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Resting Time: 30 minutes minutes

Total Time 1 hour hour

Servings 4 Servings

Ingredients

• 4 large potatoes
• Vegetable oil for frying
• 6 hot dogs
• salt for seasoning
• freshly ground black pepper for seasoning

For Serving:

• Ketchup
• Mustard
• Mayonnaise
• Aji Amarillo Paste

Instructions

• Peel the potatoes and cut them into 1/3-1/2 inch (1-1.25 centimeter) thick strips.
• Place the cut potatoes in a large bowl and cover with cold water. Set aside for 30 minutes to 1 hour.
• Fill a large saucepan with at least 2 inches (5 centimeters) of vegetable oil and place over medium heat.
• Cover a large plate with a layer of paper towels and set aside.
• Drain the soaked potato slices and pat dry with a towel.
• Once the oil reaches 350˚F (180˚C), carefully add a few of the potato slices without over-crowding the pan.
• Fry until lightly golden and tender, then transfer to the towel-lined plate. Repeat with the remaining potato slices.
• While the potatoes are frying, place another pan over medium heat and add 1 tablespoon (15 milliliters) of vegetable oil.
• Thinly slice the hot dogs on the diagonal into 1/4 inch (6 millimeter) thick ovals. Another option is to cut a hot dog crosswise into 1-1 1/2 inch (2.5-4 centimeter) slices. Place the hot dog cut-side up and cut a cross halfway through the top to make four segments that aren't cut all the way through. Repeat with remaining pieces.
• Once the oil in the pan is heated, add the hot dogs slices, in batches if needed.
• Cook, stirring occasionally, until heated through and golden. Transfer to a plate.
• If desired, fry the cooked potato slices a second time just until heated through to make them extra crispy.
• Season the fries as needed with salt and optionally black pepper.
• Divide the fries between individual bowls or plates and top each with a few of the sliced hot dogs.
• Top with desired sauces and serve immediately.