Grilled Salsa Dogs
A simple, fresh salsa made with plum tomatoes, garlic, jalapeño peppers and cilantro is a great alternative topping for grilled hot dogs. For the best results, you’ll want to prepare it ahead of time to allow the flavors to blend.
- 6 good quality hot dogs (uncured if possible)
- 6 hot dog rolls, lightly buttered and toasted
For the salsa:
- 6 plum tomatoes, cored, seeded and chopped
- 1 clove garlic, very finely chopped
- 1 to 2 jalapeño peppers, seeded and finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon freshly squeezed lime juice
- Salt and freshly ground black pepper
- About 1-1/2 hours before serving, prepare the topping by combining the tomatoes, garlic, jalapeños, cilantro and lime juice in a small bowl.
- Season to taste with salt and pepper, cover and refrigerate for at least 1 hour to allow the flavors to develop. Drain well before transferring to a serving bowl.
- Preheat a gas or charcoal grill to medium heat. Score the hot dogs at 1-inch intervals on 2 opposite sides.
- Oil the grill grates, add the hot dogs and cook for 7 to 10 minutes, turning them frequently with tongs as they cook.
- Serve the hot dogs in toasted buns and top with fresh salsa.