RECIPE #180, DAY #216
ORIGINAL RECIPE: “Danger Dogs: Bacon-Wrapped Hot Dogs with Spicy Fruit Relish,” from Guy Fieri’s Guy on Fire*
TIMING: 30 minutes, including the time it takes to break down a pineapple and some mangoes
DIFFICULTY: Easy, if you can chop fruits and veggies with ease
TOOLS: A good knife and a grill or cast iron pan
COOK TYPE: Stovetop or grill
HEALTH: I don’t suppose we need to discuss the health of a hot dog wrapped in bacon. Enjoy your fresh salsa. 😉
EXPERIENCE: I was looking for something easy to make for dinner. A hot dog wrapped in bacon sounded easy. It also sounded transformatively delicious.
I think there are better salsas and better salsa-pickled veg combinations, but this one is okay. (What I especially like about it is you don’t have to serve a bunch of other condiments with it.) I’m also not entirely sure it compliments the bacon dogs. As for the bacon dogs, they were good, but they I would rather have hot dogs and then bacon.
NOTES: My son is allergic to pineapple, so we did not use the pineapple in the recipe. And yes, you could argue that we were missing a major component, especially to judge the salsa a little harshly. You would be right, but I also know that you can make a decent salsa with just the mango. For more acid, in the future, I might try substituting tomato. I also might use some cilantro to brighten it up.
Also, the original recipe called for grilling slices of pineapple before dicing it up. If you were cooking out, this would be pretty easy to manage and add to the depth of the salsa. I wasn’t using pineapple because of aforesaid allergy, so…
I also wonder if leaving out the relish and serving this with kimchi might be a good idea.
- In a small bowl, toss together 1 small diced pineapple, 2 finely diced mangoes, 1 finely diced jalapeno, 1/2 minced red onion, 2 tablespoons olive oil, juice of 1/2 lime, and salt to taste.
- Keep 1 cup of the mixture and move the rest to a container in the fridge, so that you can enjoy with tortilla chips later. To the reserved 1 cup, add 1/2 cup dill pickle relish and an optional minced red chili or pickled jalapenos for more heat. Set aside.
- Wrap 8 hot dogs tightly in 8 slices bacon, individually, and secure ends with toothpicks. Cook the dogs in a cast iron skillet or on your grill until bacon is cooked through and crispy.
- Serve the dogs in a toasted bun with the salsa-relish.
Serve with picnic or barbeque fare, like slaw and potato salad, or with French fries and ketchup.
*Recipe changed from the original.