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Mexican Hot Dogs with Charred Serranos

Mexican Hot Dogs with Charred Serranos for a Flavorful BBQ

Delight in Mexican Hot Dogs with Charred Serranos, bursting with bold flavors, perfect for your summer BBQ.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 hot dogs
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Salsa
  • 1 White Onion Finely chopped; substitute with green onion for a milder taste.
  • 2 Roma Tomatoes Diced; use any ripe tomatoes if Roma is unavailable.
  • 2 Jalapeños Minced; substitute with bell peppers for a milder option.
  • 2 tablespoons Jalapeño Juice Enhance the spiciness; replace with lime juice for a citrus twist.
  • to taste Kosher Salt Enhances overall flavor.
For the Hot Dogs
  • 2 Serrano Peppers Sliced; adds a significant kick when grilled. Substitute with banana peppers for a milder flavor.
  • 4 Hot Dogs Opt for beef, turkey, or plant-based hot dogs.
  • 4 Hot Dog Buns Brioche recommended for a buttery texture.
For the Toppings
  • 2 tablespoons Mayonnaise Use Mexican Mayonesa with lime for authenticity.
  • to taste Ketchup Consider alternatives like salsa for a flavorful kick.
  • to taste Mustard Yellow or Dijon mustard works wonderfully.
  • 2 tablespoons Chopped Cilantro For garnish.

Equipment

  • Grill pan
  • Medium bowl

Method
 

Step-by-Step Instructions
  1. In a medium bowl, combine 1 finely chopped white onion, 2 diced Roma tomatoes, 2 minced jalapeños, and about 2 tablespoons of jalapeño juice. Sprinkle in kosher salt to taste and stir until all ingredients are well mixed. Set the salsa aside to allow the flavors to meld while you grill the hot dogs.
  2. For enhanced flavor and presentation, give each hot dog a few diagonal slashes or spiral cuts.
  3. On medium-high heat, warm your grill pan and lightly coat it with cooking spray or butter. Allow the pan to preheat for about 3–4 minutes.
  4. Once the grill pan is hot, place the sliced serrano peppers on one side of the pan. Grill for about 2–3 minutes until charred, turning occasionally.
  5. Add the prepared hot dogs alongside the charred peppers. Cook for approximately 3–5 minutes, turning occasionally until browned and heated through.
  6. To assemble, take warm toasted buns, spread a layer of creamy mayonnaise on each, add the grilled hot dogs, top with fresh salsa, drizzle with ketchup and mustard, and garnish with charred serrano peppers and chopped cilantro.

Notes

Slice hot dogs diagonally to enhance flavor absorption. Preheat grill pan for best results.