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Pigtail Hot Dogs with Chicago-Style Salsa

Pigtail Hot Dogs with Chicago-Style Salsa
Servings:
8
Total Time:
20 minutes

Ingredients

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

Steps

  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; 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 steaming hot.
  3. Place hot dogs in buns; top with cucumber salsa. Serve.

Other Preparation Methods

  • Back of Card Recipe: Build-A-Hotdog Options (make table with ingredients)

(none) >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
Cheese (optional) >crumbled blue cheese>Havarti cheese >shredded pepper Jack cheddar
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

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Nutritional Information

CALORIES (per 1/8 recipe) 370kcal; FAT 22.00g; SAT FAT 6.00g; TRANS FAT 0.00g; CHOL 55mg; SODIUM 1070mg; CARB 30g; FIBER 1.00g; SUGARS 6g; PROTEIN 11g; CALC 6%; VIT A 8%; VIT C 8%; IRON 15%

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