Hot Dogs In Hot Jalapeno Pepper Sauce Recipes

Steps:

• Whisk 1/4 cup mayonnaise, 1/2 cup chopped cilantro, 1 tablespoon hot sauce and the zest and juice of 1 lime in a bowl; season with salt and pepper.
• Wrap 8 hot dogs in 1 slice of bacon each; secure with toothpicks and refrigerate 30 minutes. Grill over medium heat, turning, until crispy, 12 to 15 minutes. Split open 8 bolillo or hoagie rolls, spread with butter and grill until toasted.
• Spread a schmear of warm refried beans in each roll, then add a bacon-wrapped hot dog. Top with diced avocados, plum tomatoes and red onion, sliced pickled jalapenos and a squiggly drizzle of the zesty mayo. Add cilantro and more hot sauce.

Steps:

• In a large pot mix first five ingredients and bring to a boil.
• Add hot dogs and cook until peppers look wilted.
• Pour into jars.
• Add one garlic clove per jar.
• Seal tightly and let sit in water bath for 30 minutes.

Steps:

• Prepare an outdoor grill for medium heat. Stir together the mayonnaise, sour cream and chipotle in a adobo in a small bowl. Refrigerate it while you make the danger dogs.
• Put 1 cheese stick into each jalapeno half, then fill with some sausage, pressing in and making sure the cheese is fully covered. Tightly wrap each jalapeno half in a strip of bacon, pressing it firmly so the bacon sticks to the chorizo.
• Grill the jalapenos cut-side down, moving as needed to avoid flareups, until the bacon on the bottom is brown and crispy and the sausage is cooked, about 10 minutes. Flip and continue to cook until the bacon on the other side is brown and crispy, another 10 minutes (to keep the melted cheese from leaking out, do not flip again). Put 2 grilled jalapenos in each bun, top with the spicy mayonaise and sprinkle with scallions.

Steps:

• Heat grill to medium heat.
• Grill franks 7 min. or until heated through, turning occasionally and adding buns, cut sides down, to grill for the last few minutes.
• Meanwhile, combine jicama, tomatoes, onions and peppers in medium bowl. Mix mayo, chili powder and lime juice until blended. Add to jicama mixture; mix lightly.
• Fill buns with franks, lettuce and jicama mixture.

Steps:

• Heat oven to 400°F.
• Place bacon in single layer in shallow pan. Bake 10 min. (Bacon will only be partially cooked. Do not cook until crisp.) Remove bacon from pan; drain on paper towels. Wipe pan with paper towels; reserve pan for later use.
• Wrap 1 bacon slice tightly around each wiener; secure with wooden toothpicks. Place in reserved pan. Bake 10 to 12 min. or until bacon is crisp and wieners are heated through.
• Meanwhile, melt butter in medium nonstick skillet on medium heat. Add onions; cook 6 to 8 min. or until crisp-tender, stirring frequently. Add peppers; cook and stir 2 min.
• Spread cut sides of buns with cream cheese spread. Remove and discard toothpicks from wieners; place wieners in buns. Top with onion mixture.

Steps:

• Heat grill to medium heat.
• Grill wieners 7 to 9 min. or until heated through, turning occasionally.
• Meanwhile, heat oil in medium skillet on medium heat. Add onions and peppers; cook and stir 5 min. or until crisp-tender. Add next 3 ingredients; cook 3 min. or until most of the liquid is absorbed. Remove from heat.
• Spread cut sides of buns with mayo, then mustard. Fill with Singles, tomatoes, wieners and onion mixture.

Steps:

• Grill dogs to desired doneness; a little char can add nice flavor!
• Toast buns if you like, then layer ingredients ~ sauce, dog, cheese, bacon, onions and tomatoes (pepper if choosing the spicey version).
• Add more sauce if needed. (Goes great with your favorite beer).
• Dig in and enjoy!

Steps:

• Wrap each frank with 1 slice bacon.
• Cook in skillet on medium heat 7 to 9 min. or until bacon is done, turning frequently.
• Cut long slit down in top of each roll, being careful to not cut through to bottom. Fill rolls with franks and remaining ingredients.

Steps:

• Heat oven to 400°F
• Mix cream cheese, shredded cheese and dry seasonings until blended; spoon into pepper halves.
• Cut wieners crosswise in half, then cut each half into 4 lengthwise strips. Place over stuffed peppers.
• Unroll crescent dough onto lightly floured cutting board; press into 12x8-inch rectangle, firmly pressing perforations and seams together to seal. Cut crosswise into 16 (1/2-inch-wide) strips.
• Wrap 1 dough strip around each stuffed pepper half; place, filled sides up, on parchment-covered baking sheet.
• Whisk egg and water until blended; brush onto dough. Gently press 2 olive slices into dough on each stuffed pepper for the mummy's eyes.
• Bake 15 min. or until golden brown.

Steps:

• For the spread: Put about 2 inches of oil in a small saucepan and line a plate with paper towels.
• Heat the oil over medium-high heat until swirls appear on the surface of the oil, about 5 minutes, then add the jalapeños. Fry until they begin to wrinkle and the thin outer skin begins to separate, about 5 minutes. Remove and drain on the lined plate. Let cool slightly, then chop finely, removing seeds if you'd like less heat. Fold together the jalapeños, cream cheese and salt and pepper to taste in a bowl.
• For the hot dogs: Cook the hot dogs in the same frying oil until they plump and begin to blister, about 5 minutes. Remove and drain on the lined plate. Slather the insides of the warm hot dog buns with the cream cheese mixture, then add a hot dog to each and top with a drizzle of the nacho cheese sauce and a sprinkle of the chopped fried jalapeños.

Steps:

• Heat olive oil in a saute pan over medium-high heat. Add the onions, red and yellow peppers and jalapeño, then add some salt and pepper to taste, and cook, stirring, until translucent, 6 to 8 minutes. Add the pineapple, honey, mustard seeds and lime zest and juice and cook until the sauce reduces and becomes thick in consistency, 5 to 8 minutes more. Remove from heat and add chopped fresh herbs to finish.
• Preheat grill to 450 to 500 degrees F.
• Grill hot dogs until they have nice grill marks. Meanwhile, grill the hot dog buns.
• Place hot dogs in the buns and spoon pineapple relish on top.

Steps:

• Make the relish: Combine the vinegar, sugar, celery seeds and mustard seeds in a small saucepan. Bring to a boil and cook until syrupy, about 2 minutes. Transfer to a bowl; let cool slightly. Stir in the dill pickles, yellow peppers, pimientos, pickled jalapenos and chives. Cover and refrigerate at least 1 hour or overnight. Season with salt.
• Preheat a grill to medium high. Grill the hot dogs, turning, until well marked, 4 to 5 minutes. Meanwhile, open the buns and toast cut-side down on the grill. Brush the insides of the buns with the melted butter and arrange the cheese inside; cover to melt, 1 to 2 more minutes.
• Drain the relish. Serve the hot dogs on the cheesy buns; top with ketchup, mustard and the relish.

Steps:

• Cut hot pepper in half and remove seeds.
• Drop in boiling water for 30 seconds to blanche.
• Squeeze juice from lime and combine hot peppers and all other ingredients in blender and chop.
• Now put them on high speed to blend all ingredients together.
• Store in an a wide mouth jar and store in the fridge.

Steps:

• In a medium glass or enamel lined sauce pan over high heat, combine oil, peppers, garlic, onion and salt; saute for 4 minutes.
• Add the water and cook for 20 minutes, stirring often. Remove from heat and allow mixture to cool to room temperature.
• Transfer the mixture to a food processor and puree until smooth. With the processor running, slowly add the vinegar.
• Pour into a sterilized jar with a tight lid. Keep refrigerated.

Steps:

• In a med sauce pan over hight heat, combine oil, peppers, garlic, onion and salt. Saute for aprox. 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and cool to room temperature. Transfer mixture to a food processor or use a hand blender to puree until smooth, add vinegar and continue to process until blended.