Sriracha Hot Dogs Recipes

Steps:

• Heat grill to medium-high heat.
• Grill franks 5 min. or until heated through, turning occasionally and adding buns, cut sides down, to grill for the last minute.
• Fill buns with franks; place in 13x9-inch disposable foil pan. Top franks with cheese and peppers. Grill 3 to 4 min. or until cheese is melted.
• Drizzle with ketchup.

Steps:

• Chop jalapeno and serrano peppers, retaining seeds and membranes, and place into a blender with garlic, brown sugar, salt, and water. Blend until smooth, pulsing several times to start.
• Transfer puree into a large glass container such as a large jar or pitcher. Cover container with plastic wrap and place into a cool dark location for 3 to 5 days, stirring once a day. The mixture will begin to bubble and ferment. Scrape down the sides during each stirring. Rewrap after every stirring and return to a cool, dark place until mixture is bubbly.
• Pour fermented mixture back into blender with vinegar; blend until smooth. Strain mixture through a fine mesh strainer into a saucepan, pushing as much of the pulp as possible through the strainer into the sauce. Discard remaining pulp, seeds, and skin left in strainer.
• Place saucepan on a burner and bring sauce to a boil, stirring often, until reduced to your desired thickness, 5 to 10 minutes. Skim foam if desired.
• Remove saucepan from heat and let sauce cool to room temperature. Sauce will thicken a little when cooled. Transfer sauce to jars or bottles and refrigerate.

Steps:

• Preheat grill to medium high heat. Add hot dogs to the grill and cook until golden brown, about 3-4 minutes.
• To assemble the hot dogs, add hot dogs into each hot dog bun, top with guacamole and garnish with tomato.
• Serve immediately.
• Sriracha guacamole:.
• In a small bowl, gently mash avocados using a potato masher. Add mango, red onion, cilantro, Sriracha, lime juice, salt and pepper, to taste, and gently toss to combine.
• Serve immediately.

Steps:

• Heat gas or charcoal grill.
• Place hot dogs on grill over medium heat. Cook uncovered 10 to 15 minutes, turning frequently, until hot.
• Stir together mayonnaise and sriracha sauce; spread about 1 tablespoon mayonnaise mixture on each toasted bun. Place hot dogs on buns. Top with eggs, blue cheese and onions.