Bacon-Jalapeño Hot Dogs with Rockford Peach Salsa
We take these hot dogs over the top and balance it with a delicious summer peach salsa in honor of the Rockford Peaches. There's a ton of textures at play here, and it's got a seriously spicy kick.
ingredients
Bacon-Jalapeño Hot Dogs with Rockford Peach Salsa
- 8 Slices Thin Cut Bacon
- 12 Pickled Jalapeños Destemmed and torn into quarters (lengthwise)
- 2 Oz Pepper Jack Cheese Sliced into batons
- 8 Hot Dog Buns Buttered and lightly toasted on a grill or in a pan.
- 1 Peach Pitted and diced into 1/4" pieces
- 1 Small Jalapeño Seeded and finely diced, about 1 1/2 heaping tablespoons.
- 2 Tbsp Finely Diced Red Onion
- 1 Tbsp Pickled Mustard Seeds
Pickled Mustard Seeds
- 1/4 Cup Yellow Mustard Seeds
- 1/2 Cup Cider Vinegar
- 1 Cup Water
- 1/2 Tsp Kosher Salt
- 3 Tbsp Granulated Sugar
prep
Make the salsa. In a small bowl, combine the peaches, fresh jalapeño, red onion, pickled mustard seeds, olive oil, salt, lemon juice and honey. Check for seasoning and adjust as desired. Set aside in the refrigerator until ready to use.
Butterfly the hot dogs, making sure to only cut 2/3 the way down.
Divide the pickled jalapeños and pepper jack cheese into 8 portions. Nestle the strips into the hot dogs, making sure each bite has equal distribution of Jalapeño and cheese.
Lay a strip of bacon on your work surface. Lay the hot dog, filled side up. at one end of the strip. Roll the hot dog at a slight diagonal so at each turn, the bacon is slightly overlapping, ensuring that the hot dog is fully encased. Secure each end of the hot dog with a toothpick so that the bacon stays in place during the cooking process.
Grill the hot dogs over medium heat until bacon is crispy, about 8-10 minutes. Make sure to flip them while cooking so that the bacon cooks evenly. If you don't have a grill, you can cook the hot dogs in a wide skillet over medium-low heat until bacon is crispy, about 2 minutes each side, for a total of 8-10 minutes. Set aside on a paper towel-lined plate. Remove the toothpicks. Place the hot dogs in the toasted, buttered bun, and top with the peach salsa.
Pickled Mustard Seeds:
Combine all the ingredients in a small saucepan. Set over medium-low heat. Bring to a simmer and continue to cook until seeds soften and turn plump. About 30-40 minutes. Transfer to an airtight container and refrigerate until ready to use.
