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Recipes
Pigtail Hot Dogs with Chicago-Style Salsa
8 servings
20 minutes total

Ingredients

  • 8 bakery hot dog buns
  • ½ seedless cucumber
  • ¼ cup celery leaves
  • ½ cup diced fresh tomatoes
  • ¼ cup diced fresh red onions
  • ¼ cup sliced banana peppers
  • ¼ cup dill pickle relish
  • 2 tablespoons deli-style oil and vinegar dressing
  • 1 teaspoon jalapeño hot sauce
  • 8 jumbo hot dogs
  • 8 (12-inch) wooden skewers

Steps

    1. Preheat grill (or grill pan) on medium. Slice hot dog buns open from top (instead of side), leaving ¼-inch intact; set aside. Cut cucumber into quarters, then chop; tear celery leaves coarsely. Combine cucumbers, celery leaves, tomatoes, onions, banana peppers, pickle relish, dressing, and hot sauce until well blended; set salsa aside.
    2. Spear each hot dog lengthwise through center with 1 skewer. Begin at top of skewer, hold knife at a slight angle, and cut through hot dog down to skewer as you roll hot dog away from you. Repeat between cuts for a tighter spiral if desired. Grill hot dogs 4–6 minutes, turning occasionally, until 165°F.
    3. Place hot dogs in buns; top with salsa. Serve.
Other Preparation Methods

    Build-A-Hotdog Options

      Red, White, and Blue

         		BLT

         		Jalapeño Cheddar Nacho
    Bun

    		 Hawaiian roll hot dog bun taco-size tortilla
    Sauce/Spread

    		 blue cheese dressing french onion dip jalapeño cream cheese spread
    Condiments/Toppings

    		 prepared coleslaw cooked bacon pieces your favorite salsa
    Fresh Produce

    		diced red onions lettuce shreds sliced jalapeño peppers
    Special Toppers

    		barbecue potato chips prediced tomatoes crispy tortilla strips

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅛ recipe serving: Calories 350, Total Fat 21g, Sat Fat 6g, Trans Fat 0.5g, Chol 40mg, Sodium 880mg, Total Carb 32g, Fiber 1g, Total Sugar 7g, (Incl. 5g Added Sugars), Protein 11g, Vitamin D 0%, Calc 2%, Iron 10%, Potassium 8%