HOT DOGS WITH PICO DE GALLO
Tanya Sichynsky, a New York Times Cooking editor, tops salty, snappy grilled hot dogs with bright pico de gallo. Combining those two elements of fully loaded Mexican hot dogs makes these easy to cook for a crowd and tote to a cookout. You can prepare the pico de gallo early in the day and keep it in an airtight container until ready to pile onto the hot dogs, split to cradle the fresh filling. Be sure to keep the grill heat moderate. Too hot, and the hot dogs - and buns - will burn and dry out. Too cool, and they won't take on a smoky char.
Provided by Genevieve Ko
Categories dinner, easy, lunch, main course
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Prepare an outdoor charcoal grill or a gas grill to medium heat. You should be able to hold your hand 5 inches above the coals for 7 to 9 seconds before it becomes too hot. Or heat a grill pan on the stovetop over medium.
- Make the pico de gallo by combining the tomatoes, onion, jalapeños, cilantro and lime juice in a medium bowl. Season with salt and mix well. Taste and add more lime juice and salt, if desired.
- Butterfly the hot dogs: Slice them in half lengthwise without cutting all the way through the skin, then open them so they sit flat. Place them on the grill, cut-side down, and cook until grill marks appear, 3 to 5 minutes. Flip the hot dogs and cook skin-side down until the skin deepens in color, 2 to 4 minutes.
- Meanwhile, open the hot dog buns and spread the mayonnaise on the cut sides, if you like. Grill, cut-side down, until toasted, 1 to 2 minutes, then flip and grill until lightly toasted, about 1 minute.
- Place the grilled hot dogs in the toasted buns, cut-side up, then pile the pico de gallo into the butterflied opening. Serve immediately, with any remaining pico de gallo on the side.
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Pam Chetty
chettypam90@hotmail.comOverall, I thought this recipe was just okay. It wasn't bad, but it wasn't anything special either.
dana 00
00-d@aol.comThe hot dogs were a little dry, but the pico de gallo was delicious.
Jose Flores
j_flores@gmail.comThis recipe is too spicy for me.
Samantha Prime
prime-samantha@gmail.comI'm allergic to tomatoes, so I can't try this recipe.
Carolina Victor
c-v18@hotmail.comHot dogs are my favorite food, but I'm not sure if I'm ready to try them with pico de gallo.
Sara Loyola
loyola-s1@aol.comI don't think I'd like the combination of hot dogs and pico de gallo.
Alejandra Gil
gil_a@aol.comThis recipe seems a little too complicated for me. I'm not sure if it's worth the effort.
Imran Gul
i.g@aol.comI'm not sure about putting pico de gallo on hot dogs, but I'm willing to try it.
Tahr Mustafa
m.t54@gmail.comThis recipe is a great way to use up leftover pico de gallo.
Famii Cqadir
cqadir-f@gmail.comPico de gallo is one of my favorite salsas. I can't wait to try it on hot dogs.
Ameritina Lynn Aveau
aveau_a44@yahoo.comI'm always looking for new ways to make hot dogs more interesting. This recipe is definitely on my to-cook list.
Lydia Ruiz
r-l32@yahoo.comThis recipe looks delicious! I can't wait to try it.
Ahmad And ABDULLAH Gaming
ag20@yahoo.comI love the idea of using pico de gallo on hot dogs. It's a great way to add some freshness and flavor to a classic dish.
Abdul rehman Shafeeq
a-s@hotmail.comThese hot dogs are perfect for a summer cookout. They're easy to make and always a crowd-pleaser.
Henry Yeo
y.henry@hotmail.co.ukI'm not a big fan of hot dogs, but these were surprisingly good. The pico de gallo really made all the difference.
Irene Thomas
tirene13@gmail.comThis is a great recipe for a quick and easy weeknight meal. The hot dogs and pico de gallo can be prepared ahead of time, so dinner can be on the table in no time.
Zako shihabi
s63@gmail.comI love the combination of flavors in this recipe. The hot dogs are savory and juicy, while the pico de gallo is bright and tangy.
Ahmar Playz YT
ahmar@yahoo.comThese hot dogs were a hit at my last barbecue! The pico de gallo added a delicious and refreshing twist to the classic dish.