We love to show our team spirit during these National food and cocktail days, its fun! The last one we were all about was National Pina Colada Day, see my Watermelon Pina Colada Popsicles here. BUT today is National Hot Dog Day!
Hot diggity dog!
I’m a sucker for an excellent hot dog! I lean towards the fan favorite of toppings like ketchup, mustard, and that bright green relish. But something about jazzing up a hot dog is something us Beijos ladies have to do. With this summer being a scorcher, I wanted to do something refreshing, sweet, and cold for the toppings. Just thinking of toppings like chili and hot nacho cheese makes me want to break into a sweat. I’m getting a little tropical and bringing in some mango and pineapple salsa for a winner of a dog with this Hawaiian Hot Dog. A fresh take on the good old dog for these hot summer nights!
You can check out more of our hot dog recipes, here.
I N G R E D I E N T S
One mango, peeled and diced
half of a pineapple, peeled and diced
One jalapeño, seeded and minced
1/4 cup diced red onion
Two tablespoons chopped fresh cilantro leaves
Two tablespoons freshly squeezed lime juice
1/2 teaspoon honey
One tablespoon extra virgin olive oil
Pinch of salt
Six hot dogs
Six hot dog buns
D I R E C T I O N S
In a large bowl, combine mango, pineapple, jalapeño, red onion cilantro, lime juice, honey, and salt; set aside. I like to do mine the night before so all the flavors party together. It makes for a WAY BETTER salsa mix. Preheat grill to medium-high heat. Add your hot dogs to the grill and cook until golden brown, about 3-4 minutes. Toss those dogs into their buns, toasted or not toasted, up to you! Finally, top with Hawaiian salsa!
To get fun little trays like these mud cloth ones, its fun and easy! Just print out cardstock of your favorite pattern and fold the sides and cut corners! Oh Happy Day is an excellent place for looking for DIYs! And she has a great mini hot dog tray DIY that you can follow as well! See it here!
Happy Hot Dog Day!