My dad used to own a hot dog cart, so I suppose my love for making unique hot dog creations can be somewhat blamed on genes. I rarely do things to celebrate National This-That-And-Whatever Days, but this was a fun side project from some Instagram friends for National Hot Dog Day.
I borrowed the red pepper jelly from one of my previous burger recipes, The Jelly Biafra (LINK). That red pepper jelly is just so delicious on beef, I knew it would be killer on a hot dog as well. Like the Colorado Christmas Dog, that burger is also topped in bacon – so I have clearly landed on a combination that I dig!
This recipe calls for roasted Hatch green chiles. These delicious peppers are a cornerstone of a lot of recipes here at Stovetop Diplomat and you definitely need them in your life! You can also use Pueblo chiles, Colorado’s version of the Hatch chile. You can find more information about these peppers here.
I tried three different ways of trying to make the Hatch green chile and the hot dog become friends – laying them next to each other in the bun, hot dog stuffed inside the green chile and green chile wrapped around the dog. I personally believe that the optimum green chile to meat ratio comes from the third option. And don’t forget the quick sear in the bacon grease after wrapping! Total heaven!
Looking for something to serve on the side of your Colorado Christmas Dog? Try out my Honey Butter Quinoa and Corn, Kartoffelsalat (German Potato Salad) and Bacon Blue Corn Muffins with Hatch Chiles recipes!
The Colorado Christmas Dog
Equipment
- Food processor / blender
Ingredients
For Red Pepper Jelly:
- 1/2 red bell pepper
- 1 red fresno chile
- 1/4 cup apple cider vinegar
- 1/3 cup white sugar
- 1/4 tsp salt
To Assemble:
- 4 slices thick-cut bacon
- 4 hot dogs
- 4 roasted Hatch green chiles
- 4 hot dog rolls
- mayo (optional)
Instructions
- Make the red pepper jelly first. Roughly chop the bell pepper and fresno chile. Place in a blender / food processor with apple cider vinegar and blend until smooth.
- Pour the mixture into a small pot and add sugar and salt. Whisk to combine. Bring to a boil and let cook for 15-20 minutes, until thickened. You want your liquid to reduce by about half.
- Pour into a glass container and store in the fridge while finishing the next steps.
- Cook bacon to your desired level of doneness. Remove from heat and dice. Cook hot dogs according to package instructions or personal preference.
- Slice the stems off the roasted Hatch chiles. Remove seeds and pith and discard.
- If using, spread a little mayonnaise on each side of each hot dog bun. Wrap a Hatch chile in a spiral up the length of each hot dog and place in a bun.
- Spread some of the red pepper jelly on each side of the wrapped hot dogs. Top with diced bacon and serve.
Currently Listening: Aesop Rock – Labor Days
