Danger Dogs With Spicy Fruit Relish
Serves: 6
Estell Schumm
1 January 1970
Based on User reviews:
47
Spice
47
Sweetness
49
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Watch how to make this recipe
2
For the fruit relish: Preheat an oiled grill pan over medium-high heat
3
Grill the pineapple and mango slices until grill-marked, 1 to 2 minutes per side
4
Set aside to cool, then slice into 1/4-inch cubes
5
In a large bowl, combine the fruit with the jalapeno, red chile, onion, olive oil, lemon juice and pickle relish
6
Season lightly with salt and pepper
7
Set aside in the fridge
8
For the hot dogs: Set a grill pan over medium-high heat
9
Cook the bacon for 1 to 2 minutes on each side, just to render some fat, not to cook through
10
Transfer the bacon to a paper-towel-lined plate to drain
11
With a sharp knife, make a small lengthwise slit down the center of each hot dog (do not cut all the way through)
12
Cut the jalapeno slices so you can unroll them into long strips
13
Place 2 or 3 jalapeno strips into the slit of each hot dog
14
Wrap each dog with a strip of bacon and secure it in place with toothpicks
15
In the same grill pan used for the bacon, cook the hot dogs until the bacon is cooked through and crisp, rotating frequently, 5 to 6 minutes total
16
To serve, toast the buns for 1 to 2 minutes per side
17
Remove the toothpicks from the hot dogs and nestle the dogs in the buns
18
Top with fruit relish and serve with ketchup and mustard