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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.

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%