The Colorado Christmas Dog
Take your favorite hot dog, wrap it in a Hatch green chile, dress it up in homemade red pepper jelly then top it with thick-cut bacon and you've got yourself the Colorado Christmas Dog!
Prep Time 10 minutes mins
Cook Time 30 minutes mins
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)
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.