This week for #SundaySupper we are having a Summer BBQ Party! When I think of summer BBQ, I immediately think of hamburgers and hot dogs. What can I say, you can take the gringa out of the US, but you can't take away her love of classic American fare. Since I'll be sharing plenty of burger recipes next month for The Food of the Month Club (spoiler alert!), I figured this Summer BBQ Party was just the excuse I needed to share my recipe for Hawaiian Hot Dogs.
These hot dogs get their name not because this is how they're served in Hawaii, but because they're topped with a spicy pineapple salsa. Served atop bacon-wrapped salchichas (hot dog sausages) topped with a smoky Chipotle Ketchup, the pineapple salsa is what brings all the flavors together for a super tasty hot dog that is perfect for a summer cook-out.
On a side note, while writing out this recipe, I wasn't sure what to call the hot dog sausages. Here in Mexico we call them salchichas. And when I was growing up in the States, my grandparents always referred to them as weenies. I could have used the words franks or wieners, but it just didn't feel right because I never call them that. So I'm curious...What word do you use for hot dog sausages?
- For the salsa:
- 1 fresh pineapple, peeled, cored, and finely chopped
- 1/2 medium red onion, sliced or chopped
- 2 serrano chilies, seeds removed and finely chopped
- 2 tablespoons chopped fresh cilantro
- For the hot dogs:
- 12 salchichas (hot dog sausages) (beef, pork, or turkey)
- 12 slices bacon
- 12 hot dog buns
- Mayonnaise or Mexican crema
- Chipotle Ketchup* (recipe below)