Chop the onion finely and place in a saucepan with the oil. Fry until softened, then tip the tomatoes into the pan and cook gently for 15-20 minutes until the ingredients have thickened into a sauce
Roughly chop the coriander and stir it into the sauce along with the Gunpowder pickle and the chilli powder (if using). Keep warm
Heat the hotdogs according to the instructions on the pack
Split the rolls open lengthways and spread a tablespoon of the sauce onto each roll. Add the hotdogs and add more sauce over the top
The sensible way to serve these Gunpowder hotdogs is with a napkin to catch the sauce. This is messy finger food at its best.