Hot Dogs In Hot Jalapeno Pepper Sauce Food

HOT DOGS WITH DR. PEPPER BARBECUE SAUCE

Steps:

• In a medium saucepan over medium heat, cook onion in butter for 5 minutes. Add garlic and cook 1 more minute.
• Add all ingredients to saucepan except hot dogs, buns, and jalapenos. Mix well, reduce heat and simmer for 30 minutes. Remove sauce from heat and cool 10 minutes.
• Puree sauce in pan with an immersion blender or transfer to a regular blender and blend until smooth.
• Grill hot dogs on a gas grill or charcoal grill until heated through. Serve on buns topped with barbecue sauce and jalapeno slices.

SONORAN-STYLE HOT DOG

Steps:

• Wrap each frank with 1 slice bacon.
• Cook in skillet on medium heat 7 to 9 min. or until bacon is done, turning frequently.
• Cut long slit down in top of each roll, being careful to not cut through to bottom. Fill rolls with franks and remaining ingredients.

MEXICAN HOT DOGS

Steps:

• Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes.
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
• Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
• Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.

HOT DOGS WITH SPICY PINEAPPLE RELISH

Steps:

• Heat olive oil in a saute pan over medium-high heat. Add the onions, red and yellow peppers and jalapeño, then add some salt and pepper to taste, and cook, stirring, until translucent, 6 to 8 minutes. Add the pineapple, honey, mustard seeds and lime zest and juice and cook until the sauce reduces and becomes thick in consistency, 5 to 8 minutes more. Remove from heat and add chopped fresh herbs to finish.
• Preheat grill to 450 to 500 degrees F.
• Grill hot dogs until they have nice grill marks. Meanwhile, grill the hot dog buns.
• Place hot dogs in the buns and spoon pineapple relish on top.

GRILLED HOT DOGS WITH SPICY JALAPEñO TOPPING

Steps:

• Heat grill to medium heat.
• Grill franks 7 min. or until heated through, turning occasionally and adding buns, cut sides down, to grill for the last few minutes.
• Meanwhile, combine jicama, tomatoes, onions and peppers in medium bowl. Mix mayo, chili powder and lime juice until blended. Add to jicama mixture; mix lightly.
• Fill buns with franks, lettuce and jicama mixture.

BACKYARD BARBECUE RIBS WITH DR. PEPPER BARBECUE SAUCE

Steps:

• Build a charcoal fire or preheat a gas grill. Remove the silver skin from the back of the ribs, if desired. Set up the grill for indirect heat and, if using wood chips, place the soaked chips directly on the charcoal or in the smoking box of the gas grill. Rub the ribs liberally with the spice rub and let sit, covered, for 15 to 20 minutes.
• Place ribs (bone side down) in the center of the cooking grate or in a rib holder or rack, making sure they are not over a direct flame. Grill covered (at 300° to 325°F, if your grill has a thermometer) for 2 to 3 hours or until the meat is tender and has pulled back from the ends of the rib bones.
• Leave the ribs untended for the first 30 minutes, this means no peeking (especially important if using wood chips). If the ribs start to burn on the edges, stack them on top of one another in the very center of the grill and lower your fire slightly. Twenty minutes before serving, unstack if necessary and brush with the barbecue sauce. Remove from the grill and let rest for 10 minutes before cutting into individual portions. Warm the remaining sauce in a saucepan and serve on the side. Dr. Pepper Barbecue Sauce
• In a heavy saucepan, melt the butter. Sauté the onion and garlic in the butter until translucent, about 10 minutes. Add all the remaining ingredients and simmer for about 15 minutes, until the flavors have blended. Continue cooking until the sauce begins to thicken, 20 to 30 minutes. Taste and adjust the seasonings with salt and pepper if desired. Remember, the ribs will have plenty of spice rub on them, so don't over season the sauce.
• Let the sauce cool for about 10 minutes or until it is warm but no longer boiling hot. Puree with an immersion or traditional blender¿this will make the sauce thicker. Let cool. The sauce will keep, tightly covered, in the refrigerator for up to 2 weeks.
• Brush it on food 5 to 15 minutes before the cooking time is finished. If desired, serve extra on the side. Hot & Sticky Barbecue Rub
• In a medium bowl, combine all the ingredients and mix well. The rub can be stored in an airtight container for up to 6 months.

MEXICAN STYLE HOT DOGS

Steps:

• Add the avocado, sour cream, lime juice, hot sauce and salt to a food processor. Pulse until smooth, add to a squeeze bottle and refrigerate.
• To a bowl add the pinto beans, peppers, red onion, jalapeño, tomato, cilantro, salt and pepper.Mix well and refrigerate.Preheat grill.
• Grill the hot dogs for about 5 to 7 minutes, turning occasionally until they have good grill marks.Open up the buns and add them face down onto the grill for only about 1 minute (they can burn very quickly).
• To serve: add franks to buns, top with salsa and drizzle with crema.

HOT DOGS IN HOT JALAPENO PEPPER SAUCE

Steps:

• In a large pot mix first five ingredients and bring to a boil.
• Add hot dogs and cook until peppers look wilted.
• Pour into jars.
• Add one garlic clove per jar.
• Seal tightly and let sit in water bath for 30 minutes.

JALAPENO HOT SAUCE

Steps:

• In a med sauce pan over hight heat, combine oil, peppers, garlic, onion and salt. Saute for aprox. 4 minutes. Add the water and cook for 20 minutes, stirring often. Remove from heat and cool to room temperature. Transfer mixture to a food processor or use a hand blender to puree until smooth, add vinegar and continue to process until blended.

CHEESY JALAPENO HOT DOG

Steps:

• 1. Cook bacon according to instructions. Crumble and set aside.
• 2. Add cheddar and pepper jack cheese to a small pot over medium heat. Add in milk, and stir frequently until melted completely into a sauce. Leave on low heat and stir periodically.
• 3. Prepare your Zweigle's hot using your preferred method, and toast bun if desired.
• 4. Place Zweigle's hot dog into bun, topping generously with cheese sauce, bacon bits, and jalapeno slices.
• 5. Enjoy!

SUNNY'S JALAPEñO POPPER HOT DOGS

Steps:

• For the spread: Put about 2 inches of oil in a small saucepan and line a plate with paper towels.
• Heat the oil over medium-high heat until swirls appear on the surface of the oil, about 5 minutes, then add the jalapeños. Fry until they begin to wrinkle and the thin outer skin begins to separate, about 5 minutes. Remove and drain on the lined plate. Let cool slightly, then chop finely, removing seeds if you'd like less heat. Fold together the jalapeños, cream cheese and salt and pepper to taste in a bowl.
• For the hot dogs: Cook the hot dogs in the same frying oil until they plump and begin to blister, about 5 minutes. Remove and drain on the lined plate. Slather the insides of the warm hot dog buns with the cream cheese mixture, then add a hot dog to each and top with a drizzle of the nacho cheese sauce and a sprinkle of the chopped fried jalapeños.