Hot Dogs With Pico de Gallo

Recipe from Tanya Sichynsky

Adapted by Genevieve Ko

Published May 30, 2021

Hot Dogs With Pico de Gallo
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Total Time
30 minutes
Rating
4(505)
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

    • 2ripe but firm tomatoes (1 pound), cored, seeded and diced (2 cups)
    • ½small white onion (4 ounces), finely diced (1 cup)
    • 2jalapeños (3 ounces), stemmed, seeded (if desired) and finely chopped (⅓ cup)
    • ½cup cilantro leaves and tender stems, finely chopped
    • 1teaspoon fresh lime juice, plus more to taste
    • Kosher salt

    For the Hot Dogs

    • 4hot dogs
    • 4hot dog buns
    • 2tablespoons mayonnaise (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

336 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 29 grams carbohydrates; 2 grams dietary fiber; 6 grams sugars; 10 grams protein; 633 milligrams sodium

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
505 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.

carolyn

this was so easy and tasty. we made it with sausage - what we had on hand -and it was delicious. the pico adds freshness to a spring/summer classic.

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

Ana

Would highly recommend adding another component to these hot dogs: Some slowly caramalized onions. Delicious

Joel Fritz

Please, no mayo on hot dogs. I've been doing this with flour tortillas for many years. Salsa fresca or similar is a great condiment. I prefer the flour tortilla to the standard bun. Properly rolled it contains the contents better.

Chuck

Just go full Mexico City style. You can find these at any street hot dog cart in the city. Pico, sweet relish, ketchup, mayo on the bun, you can bacon wrap the hot dog, but personally I think that just makes it unhealthier than it already is. Throw some picked jalapeños on top. You’re gonna need something for the heartburn afterwards…

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