Grilled Hot Dogs with Peach-Jalapeño Salsa
These grilled hot dogs topped with summery salsa hit the sweet-savory-spicy flavor trifecta, and a sprinkling of goat cheese adds an addictive creamy tang.
Servings: 8 Hot Dogs
Ingredients
- 8 Applegate Organics The Great Organic Uncured Beef Hot Dog
- 8 side sliced hot dog buns
- 4 ounces goat cheese crumbled (optional)
For the Peach-Jalapeño Salsa:
- 2 medium yellow peaches diced small (Make sure they're ripe!)
- 1 small jalapeño very thinly sliced (If you're sensitive to heat, seed the pepper first, or only use half.)
- ¼ cup minced red onion
- 2 tablespoons finely chopped fresh cilantro leaves
- Juice of 1 large lime about 2 tablespoons fresh lime juice
- Pinch of kosher salt
Instructions
- Combine all the ingredients for the salsa in a medium mixing bowl. Cover the bowl with plastic wrap and refrigerate until ready to use.
- Pre-heat a lightly oiled grill or grill pan over medium-high heat. Lightly score each hot dog crosswise with a sharp knife. Grill the dogs for about 8 minutes, turning them every 2 minutes or so, or until lightly charred in spots.
- Place the buns cut side down on the grill just until grill marks appear, about 1 minute.
- Nestle each hot dog in a bun. Smother with peach-jalapeño salsa and sprinkle with goat cheese if using. Dig in.