Bacon Wrapped Sonoran Hot Dogs

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This is a stove-top method, preferably using a cast-iron skillet. the bun is all–important. What you want is a mexican bolillo, the soft version, not the crusty one. if you can’t find bolillos, you can use regular hot dog buns that are already split. make the jalapeno salsa. this stuff is key. Otherwise you’re just dressing your hot dog with mayo and mustard. if you want to cheat and sub, buy the hottest commercial salsa verde you can find and thin it a bit with a mix of water and lime juice. from wwl website.

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Steps

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For the jalapeno salsa: place the onion in a cast-iron skillet over high heat and cook until slightly charred , about 5 minutes , stirring often.

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Add the garlic and cook for 30 seconds longer , making sure the garlic does not burn.

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Remove from the skillet and set aside.

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Add 2 tablespoons of the olive oil and the jalapenos to the hot skillet and cook until the jalapenos are slightly charred , then add the lime juice , the remaining 2 tablespoons of olive oil , and the oregano and salt and cook until the jalapeos are softened , 1 to 2 minutes.

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Transfer the jalapeno mixture and the onions and garlic to a blender and puree until smooth.

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If you plan to apply the salsa with a squirt bottle , add a little more lime juice and some water to thin it.

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To make the hot dogs: slit the top of each bun , cutting into the middle and leaving an inch on each end uncut.

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If the buns are especially doughy , make a pocket in each by pulling tufts of dough out of the centers.

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Toast the buns slightly.

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Ingredients

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buns, bacon, hot dogs, pinto beans, onion, diced tomato, mayonnaise, yellow mustard, salsa, garlic cloves, olive oil, jalapeno peppers, lime juice, fresh oregano, salt