Spiralized Hot Dogs with Smoky Creole Sauce – Pisqueya

Ingredients

• 6 hot dogs
• 6 hot dog buns
• 2 tbsps. avocado oil
• ½ cup chopped onion
• ½ cup chopped bell pepper, any color
• 3 cloves of garlic, shredded
• 2 tbsps. sofrito
• ½ cup ketchup
• 1/3 cup Pisqueya Medium Heat sauce
• ¼ cup chicken broth or water
• ¼ cup sliced pimento stuffed olives + some of the brine
• 1 tbsp. Pisqueya Sazón, Sea salt and black pepper, to taste
• Fresh chopped cilantro and onion, for serving