Same old dogs? Too-familiar sausages? Not with Fire-roasted Jalapeño Ketchup, Cilantro Aioli, and Pineapple Salsa from Jackie Hughes and Keith Lampkin of Superman Cooks. These three delicious condiments for hot dogs and beyond carry big flavors to push you across the grilling goal line! Jalapeño Ketchup sauces things up with a bit of heat, plus, you can control the spice level depending on how many peppers you use. Cilantro Aioli is cooling and flavorful with garlic, lime juice, white pepper, and cilantro. Pineapple Salsa chops up fresh fruits and veggies like pineapple, tomatoes, onion, bell pepper, lime, and cilantro. No matter which you choose to try (or all three) you’ll be basking in the glory of grilled meats on a sunny day.
Other Ways to Dress Up Your Hot Dogs
Looking for other ways to take your hot dogs to the next level? We have a couple of different recipes that turn your dogs into gourmet treats. You’ve got your classic Chicago Dog with mustard, onion, tomato, pickles, and sports peppers. Or, maybe you want to indulge in a German Dog spotlighting sauerkraut alongside a curry ketchup, onions, and bell peppers. However there’s much more to explore like Mexican Dogs, Japanese Dogs, Korean Dogs, Banh-Mi Dogs, and even Vegan Dogs. All the recipes are waiting for you right here.
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Cilantro Aioli
Description
Tangy and refreshing, try this Cilantro Aioli on your spicy sausage.
Ingredients
- 1 garlic clove, chopped
- 2 tbsp fresh lime juice
- 2 tsp salt
- 1 tsp white pepper
- 1 cup fresh cilantro
- 1 ½ cup mayonnaise
Instructions
- Chop garlic and add to a small bowl.
- Add lime juice, salt and pepper and set aside while preparing cilantro.
- Clean the cilantro by removing all stems (you want to use only the leaves).
- Add mayonnaise in a blender or NutriBullet.
- Add lime and garlic mixture and pulse.
- Add cilantro, about a third at a time, pulsing until well combined.
- Continue until thoroughly mixed (about 5 minutes, you want this to be a smooth consistency).
- Refrigerate up to a week. The flavors intensify as it sits.
Pineapple Salsa
Description
You’ll want to hit up your local market before chopping up this fresh salsa.
Ingredients
- 1 garlic glove, chopped
- 1 cup fresh pineapple, cut into ¼-inch pieces
- ¼ cup chopped Roma tomato, seeded
- 1 tbsp chopped onion
- ¼ cup chopped bell pepper, green or red
- Juice from 1 lime
- 1 tsp kosher salt
- ½ cup chopped fresh cilantro
Instructions
- Chop garlic and add to a medium-sized bowl.
- Add pineapple, tomatoes, onions, and pepper and toss. Add lime juice, salt.
- When ready to serve, toss with cilantro. Store in fridge for up to five days.
Jalapeño Ketchup
Description
Adding a kick of spice to your hot dog is about to upgrade your grill game.
Ingredients
- 2 small jalapeño peppers
- 2 cups ketchup
- 1 tbsp vegetable oil
- 2 tsp brown sugar
- 1 tbsp smoked paprika
- 1 tsp kosher salt
Instructions
- Prepare jalapeños by placing pepper directly into flame either on the top of a gas stove or on a very hot char-grill.
- You want the peppers to “burn” until the skin is black, rotating as needed.
- When pepper is 85% charred, remove from flame and place in a bowl of cold water.
- As soon as you put them in water, rub the skin of the pepper until most of it falls off (it is okay to leave on some charred skin).
Recipe by Keith Lampkin
Photography and Styling by Jackie Hughes
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