Sonoran Hot Dog With Salsa Verde Mayo Recipe
Prep Time:
20 minutes
Cook Time:
20 minutes
Servings:
8 Hot Dogs
Ingredients
- 1 package (8 each) hot dogs
- 8 slices bacon
- 2 tablespoons olive oil
- 2 teaspoon olive oil
- 2 garlic cloves, peeled and minced
- 2 tablespoons minced yellow onion
- ½ cup mayonnaise
- ½ cup jarred salsa verde
- ½ cup fresh cilantro leaves, plus extra for garnish
- Salt, to taste
- 8 bolillo or club rolls
- 1 (15.5-ounce) can pinto beans, drained and rinsed
- ½ cup minced yellow onion
- 1 cup fresh diced tomatoes
- 1 to 2 jalapeños, sliced
- ½ cup yellow mustard
Directions
- Preheat the oven to 425 F and line a large baking sheet with aluminum foil.
- Wrap the hot dogs in bacon and secure with toothpicks.
- Place the wrapped hot dogs on the prepared baking sheet.
- Brush the hot dogs with olive oil and place the baking sheet in the oven. Bake for 12 to 15 minutes or until the bacon is cooked through and crisp.
- While the hot dogs are baking, make the salsa verde mayo by heating the olive oil in a small skillet over medium heat.
- Once hot, add the garlic and onion, and saute for 3 minutes or until tender.
- Transfer the sauteed garlic and onion to the bowl of a food processor.
- Add the mayonnaise, salsa, and cilantro to the food processor.
- Blend until smooth and set aside until ready to assemble. Season to taste with salt.
- Split the rolls down the center, splitting just enough so the hot dogs will fit snugly.
- Once the hot dogs have baked, remove them from the oven and set them aside on a paper towel-lined plate to drain.
- Coat the rolls in the bacon drippings and place them on the baking sheet.
- Divide the pinto beans between the buns and place the baking sheet in the oven. Bake for 5 minutes or until the rolls are lightly toasted.
- Place the hot dogs inside the buns.
- Top the hot dogs with onion, tomato, and jalapeño.
- Drizzle the hot dogs with mustard and salsa verde mayo.
- Garnish with cilantro and serve.