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