Hot Dogs With Pico de Gallo

Recipe from Tanya Sichynsky

Adapted by Genevieve Ko

Published May 29, 2021

  • Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Media 1 of 1
Total Time
30 minutes
Rating
4(631)
Comments
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Tanya Sichynsky, a New York Times Cooking editor, tops salty, snappy grilled hot dogs with bright pico de gallo. Combining those two elements of fully loaded Mexican hot dogs makes these easy to cook for a crowd and tote to a cookout. You can prepare the pico de gallo early in the day and keep it in an airtight container until ready to pile onto the hot dogs, split to cradle the fresh filling. Be sure to keep the grill heat moderate. Too hot, and the hot dogs — and buns — will burn and dry out. Too cool, and they won’t take on a smoky char. —Genevieve Ko

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Ingredients

Yield:4 servings

FOR THE PICO DE GALLO

  • 2 ripe but firm tomatoes (1 pound), cored, seeded and diced (2 cups)

  • ½ small white onion (4 ounces), finely diced (1 cup)

  • 2 jalapeños (3 ounces), stemmed, seeded (if desired) and finely chopped (⅓ cup)

  • ½ cup cilantro leaves and tender stems, finely chopped

  • 1 teaspoon fresh lime juice, plus more to taste

  • Kosher salt

FOR THE HOT DOGS

  • 4 hot dogs

  • 4 hot dog buns

  • 2 tablespoons mayonnaise (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

29 grams carbs; 25 milligrams cholesterol; 338 calories; 8 grams monosaturated fat; 5 grams polyunsaturated fat; 6 grams saturated fat; 20 grams fat; 2 grams fiber; 634 milligrams sodium; 11 grams protein; 7 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Prepare an outdoor charcoal grill or a gas grill to medium heat. You should be able to hold your hand 5 inches above the coals for 7 to 9 seconds before it becomes too hot. Or heat a grill pan on the stovetop over medium.

  2. Step 2

    Make the pico de gallo by combining the tomatoes, onion, jalapeños, cilantro and lime juice in a medium bowl. Season with salt and mix well. Taste and add more lime juice and salt, if desired.

  3. Step 3

    Butterfly the hot dogs: Slice them in half lengthwise without cutting all the way through the skin, then open them so they sit flat. Place them on the grill, cut-side down, and cook until grill marks appear, 3 to 5 minutes. Flip the hot dogs and cook skin-side down until the skin deepens in color, 2 to 4 minutes.

  4. Step 4

    Meanwhile, open the hot dog buns and spread the mayonnaise on the cut sides, if you like. Grill, cut-side down, until toasted, 1 to 2 minutes, then flip and grill until lightly toasted, about 1 minute.

  5. Step 5

    Place the grilled hot dogs in the toasted buns, cut-side up, then pile the pico de gallo into the butterflied opening. Serve immediately, with any remaining pico de gallo on the side.

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Ratings

4 out of 5
631 user ratings
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Comments

Dick T.

If you want to elevate your picnic game, this is the hot dog recipe that will do it! And don't skip the recommendation to use mayonnaise on the hot dog buns as you grill them - it adds more depth to the overall taste.

Randy

This works well with a vegetarian dog (like Field Roast's franks) and I doubt anyone could tell the difference.

Angela

Oh my! Was not expecting such amazing things from this recipe. I am blown away! Taco meets hot dog. Substations I made based on what I had on hand: lemon juice instead of lime, parsley instead of cilantro, Serrano instead of jalapeño. Also put some mashed avocado on hot dog under salsa. 10/10 would make again

Question

In South Texas, we regularly eat grilled hotdogs or Kiolbassa sausage with jalapeños (raw, pickled or candied) AND salsa. Andale!

Folarin Balogun

No cream cheese?

Anne H.

@Okbyme Try Grillo's Pickle de zgallo. Perfect for hot dogs.

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