I spent 4 years of my life living in New York City and got quite use to being able to get a good hot dog anytime I wanted one and sometimes I crave them.  My favorite thing about hot dogs served from chow trucks or carts are the flavorful mustard’s and the creative toppings you just don’t get with the Costco hot dogs I have resorted to eating when a craving sets in.   My daughter had a big splash party for her birthday this week so I decided I would serve gourmet hot dogs for the parents and because the party was Hawaii themed I threw together a tropical topping for the occasion.  This is not an everyday meal, but it is a fun treat for summertime BBQ’s and parties!



Polish Dogs with Mango Salsa
Ingredients
  1. 6 Polish hot dogs ( I like Nathans brand)
  2. 6 Deli Rolls (Sara Lee makes a good one)
  3. Dijon mustard of your choice
  4. 3 ripe mangoes, peeled seeded and cubed
  5. 1 small jalapeno seeded and diced very small
  6. 1/2 cup chopped bell pepper ( I like to mix red and orange for color)
  7. 1/4 cup chopped red onion
  8. 1/4 cup chopped cilantro
  9. 1 tbsp lime juice
  10. Salt and pepper
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Instructions
  1. Make salsa my mixing mangoes, jalapeno, onion,cilantro, and bell peppers in a medium bowl. Toss with lime juice and salt and pepper to taste. Can be made a day ahead, refrigerate until ready to use.
  2. Heat grill to medium high and grill Polish dogs until heated through and nice grill marks appear, about 3 minutes per side. Around the time you flip the polish dogs throw the buns on the grill to toast. Remove buns, smear both sides with about a tsp of mustard, add the polish dogs and top with about 1/4 cup salsa and serve immediately.
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