Mexican Hot Dogs
Inspired by the Mexican street hot dog — toasted buttered buns with melted cheese, caramelized peppers and onions, fresh pico de gallo, and a creamy homemade sauce.
Ingredients
The hot dogs
- 4 hot dogs
- 4 hot dog buns
- 2 tbsp butter melted
- 1½ cups shredded cheese
Peppers & onions
- 1 tbsp oil
- 1 bell pepper thinly sliced
- 1 medium onion thinly sliced
- 1 jalapeño thinly sliced
- ½ tsp oregano
- ½ tsp salt
Fresh pico de gallo
- 1 large tomato diced
- 1 medium onion diced
- 1 bunch cilantro finely chopped
- 1 tbsp lime juice about half a lime
- Salt and pepper to taste
Homemade sauce
- ¼ cup sour cream
- ¼ cup mayonnaise
- 3 tbsp ketchup
- 1 tbsp mustard
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp chili powder
Instructions
Make the pico
- Combine diced tomato, onion, cilantro, and lime juice in a bowl. Season with salt and pepper. Set aside.
Make the sauce
- Combine sour cream, mayo, ketchup, mustard, garlic powder, onion powder, and chili powder in a bowl. Mix until smooth. Transfer to a squeeze bottle if desired.
Caramelize the peppers & onions
- Heat oil in a large pan over medium heat. Add sliced bell pepper, onion, and jalapeño. Cook, stirring occasionally, for 6–10 minutes until onions are caramelized and golden. Season with oregano and salt. Set aside.
Toast the buns & cook the hot dogs
- Brush the outside of each bun generously with melted butter. Toast in a pan over medium-low heat until golden on all sides.
- Cook hot dogs in a pan or on a grill top until heated through and slightly charred.
Assemble
- Sprinkle shredded cheese inside the toasted bun. Place the hot dog on top immediately so the heat melts the cheese.
- Add a layer of caramelized peppers and onions, then top with fresh pico.
- Drizzle generously with sauce and serve immediately.
Notes
Optional but highly recommended: Wrap each hot dog in one slice of bacon before cooking and grill until crispy all the way around for the full Mexican street hot dog experience.
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