Mexican Hot Dog Recipe
This Mexican hot dog recipe combines all of the delicious flavours of Mexico into one amazing dish. It's full of fresh ingredients and a spicy sauce that everyone loves!
Servings: 6
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Ingredients
- 6 all beef hot dogs
- 6 hot dog buns
- ½ cup fire roasted salsa sauce
- Small red onion diced
- Pickled jalapenos diced
- Medium tomato chopped
- Bell pepper diced
- 1 lime halved
- ½ bunch of cilantro chopped
- Salsa verde hot sauce
Instructions
- Combine tomatoes, onion, peppers, fresh cilantro and the juice of one lime in a medium bowl and set aside.
- Remove the dogs from the wrapper or natural casing.
- Cook the hot dogs in a large skillet or pot filled with water over medium heat.
- Boil for 4-6 minutes.
- Using tongs, place the dog into a soft bun.
- Top with fire roasted salsa, fresh salsa and hot sauce.
Notes
- To avoid soggy buns, toast them before adding toppings.
- Use a shallow slit on the hot dogs before boiling to help them cook evenly.
- Wrap your hot dog in a slice of bacon and bake on an aluminum foil-lined baking sheet for 15-20 minutes until crisp.
- Don’t skip the lime—lime juice cuts through the richness and brightens up every bite.
- Store leftovers in an airtight container in the fridge for up to a week—reheat with a quick zap in the microwave.
- Add toppings con todo (with everything) for the full Sonoran dog experience.
- Wanna keep it low-ish cal? Swap in turkey bacon and go light on the crema.