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Pigtail Hot Dogs with Chicago-Style Salsa

Pigtail Hot Dogs with Chicago-Style Salsa
Total Time:
20 minutes


8 Bakery hot dog buns (uncut)
1/2 seedless cucumber, finely chopped
1/4 cup celery leaves, coarsely torn
1/2 cup diced tomatoes
1/4 cup diced red onions
1/4 cup sliced banana peppers
1/4 cup dill pickle relish
2 tablespoons deli-style oil and vinegar dressing
1 teaspoon green pepper sauce
8 jumbo hot dogs
8 (12-inch) wooden skewers


  1. Preheat grill (or grill pan). Slice hot dog buns open from top (instead of side), leaving 1/4-inch intact; set aside. Cut cucumber into quarters and chop; tear celery leaves coarsely. Combine with remaining ingredients (except hot dogs and skewers) until well blended.
  2. Spear each hot dog lengthwise through the center with a skewer. Beginning at the top of the skewer, hold the knife at a slight angle and cut all the way down to the skewer as you roll the dog away from you. Repeat between cuts for a tighter spiral (if desired). Grill hot dogs 4–6 minutes, turning occasionally, or until hot.
  3. Place hot dogs in buns; top with cucumber salsa. Serve.

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Nutritional Information

Amount per 1/8 recipe serving: Calories 350, Total Fat 21.00g, Sat Fat 7.00g, Trans Fat 1.00g, Chol 40mg, Sodium 880mg, Total Carb 28g, Fiber 0.00g, Sugars 6g, Protein 11g, Calc 0%, Vit A 8%, Vit C 8%, Iron 10%

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