Danger Dogs with Spicy Fruit Relish

Danger Dogs with Spicy Fruit Relish might be a good recipe to expand your main course recipe box. This recipe makes 8 servings with 505 calories, 15g of protein, and 27g of fat each. For $2.63 per serving, this recipe covers 28% of your daily requirements of vitamins and minerals. Plenty of people made this recipe, and 985 would say it hit the spot. This recipe from Foodnetwork requires juice of lemon, olive oil, pineapple, and pickle relish. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes around 45 minutes. It is a rather inexpensive recipe for fans of American food. Overall, this recipe earns an outstanding spoonacular score of 90%. Users who liked this recipe also liked Mini Corn Dogs with Sweet and Spicy Pepper Relish, Hot Dogs Three Ways – Pepper Jam/Chili Sauce, Bourbon Caramelized Onions and Spicy Tomato Relish, and Grilled Korean BBQ Short Rib Dogs with Sweet Peach Relish + Spicy Korean Slaw.

Servings: 8

Preparation duration: 45 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Watch how to make this recipe. For the fruit relish: Preheat an oiled grill pan over medium-high heat. Grill the pineapple and mango slices until grill-marked, 1 to 2 minutes per side. Set aside to cool, then slice into 1/4-inch cubes. In a large bowl, combine the fruit with the jalapeno, red chile, onion, olive oil, lemon juice and pickle relish. Season lightly with salt and pepper. Set aside in the fridge. For the hot dogs: Set a grill pan over medium-high heat. Cook the bacon for 1 to 2 minutes on each side, just to render some fat, not to cook through. Transfer the bacon to a paper-towel-lined plate to drain. With a sharp knife, make a small lengthwise slit down the center of each hot dog (do not cut all the way through). Cut the jalapeno slices so you can unroll them into long strips. Place 2 or 3 jalapeno strips into the slit of each hot dog. Wrap each dog with a strip of bacon and secure it in place with toothpicks. In the same grill pan used for the bacon, cook the hot dogs until the bacon is cooked through and crisp, rotating frequently, 5 to 6 minutes total. To serve, toast the buns for 1 to 2 minutes per side. Remove the toothpicks from the hot dogs and nestle the dogs in the buns. Top with fruit relish and serve with ketchup and mustard.

 

Step by step:

1. Watch how to make this recipe.

2. For the fruit relish: Preheat an oiled grill pan over medium-high heat. Grill the pineapple and mango slices until grill-marked, 1 to 2 minutes per side. Set aside to cool, then slice into 1/4-inch cubes. In a large bowl, combine the fruit with the jalapeno, red chile, onion, olive oil, lemon juice and pickle relish. Season lightly with salt and pepper. Set aside in the fridge.

3. For the hot dogs: Set a grill pan over medium-high heat. Cook the bacon for 1 to 2 minutes on each side, just to render some fat, not to cook through.

4. Transfer the bacon to a paper-towel-lined plate to drain.

5. With a sharp knife, make a small lengthwise slit down the center of each hot dog (do not cut all the way through).

6. Cut the jalapeno slices so you can unroll them into long strips.

7. Place 2 or 3 jalapeno strips into the slit of each hot dog. Wrap each dog with a strip of bacon and secure it in place with toothpicks. In the same grill pan used for the bacon, cook the hot dogs until the bacon is cooked through and crisp, rotating frequently, 5 to 6 minutes total.

8. To serve, toast the buns for 1 to 2 minutes per side.

9. Remove the toothpicks from the hot dogs and nestle the dogs in the buns. Top with fruit relish and serve with ketchup and mustard.

Nutrition Information:

covered percent of daily need