Jalapeño-Pineapple Salsa on Mini Hot Dogs

This recipe was developed and featured on Savory Experiments. The original blog post can be read here.

Makes: 24 mini hot dogs

Prep Time: 10 min.

Cook Time: 10 min.

Ingredients

  • 2 tbs Rio Luna Organic Diced Jalapeños
  • 2 tbs Rio Luna Organic Diced Green Chiles
  • 1/2 cup pineapple, finely chopped
  • 2 tbs red bell pepper, minced
  • 2 tbs red onion, minced
  • 1 tbs fresh lime juice
  • 1 tsp sugar
  • 1/2 tsp fine sea salt
  • 12 dinner rolls
  • 24 all-beef mini franks
  • 4 tbs butter, melted
  • 1 tsp ancho chile powder
  • 1/2 cup cotija cheese, crumbled (optional)
  • 2 tbs fresh cilantro leaves, for garnish (optional)

Directions

  1. In a medium mixing bowl, combine Rio Luna Diced Jalapeño and Rio Luna Diced Green Chiles with chopped pineapple, red bell pepper, red onion, lime juice, sugar and salt. Set aside.
  2. Using a bread knife, cut each dinner roll in half right down the center. Cut slits in both halves to create a mini hot dog bun. You can pinch the halves together to make them more slender, if you like.
  3. Heat mini beef franks in a small sauce pan over medium heat with a splash of water or natural juices.
  4. Place one mini frank in each mini hot dog roll.
  5. Top with a spoonful of Jalapeño-Pineapple Salsa followed by crumbed cotija cheese and cilantro leaves, if desired.
  6. Serve while hot or room temperature.