Ryan Clark, executive chef at Casino Del Sol Resort and Spa in Tucson, Arizona and the author of "Modern Southwest Cooking," serves up an Arizona-style hot dog that's wrapped in bacon and topped with pinto beans, yellow mustard, jalapeño salsa, pico de gallo, shredded cheese, grilled banana peppers and grilled scallions.
Jalapeño Salsa (Serves 6-8)
- 1/2 pound tomatillos, husked, halved
- 1 jalapeño pepper, seeded, halved
- 1/2 poblano pepper, seeded, chopped
- 2 tablespoons onion, chopped
- 1 clove garlic, halved
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1 pinch pepper
- 1 pinch ground cumin
- 1 scallion, sliced
- 2 tablespoons cilantro, roughly chopped
- 1 lime, juiced
- Water (optional)
Pico de Gallo (serves 6-8)
- 1/2 pound vine-ripened tomatoes, seeded and finely diced
- 1/4 cup red onion, minced and rinsed in cold water
- 1 clove garlic, minced
- 2 tablespoons cilantro, chopped
- 2 limes, juiced
- 1/2 serrano chile, minced
- 1 teaspoon olive oil
- 1 teaspoon salt
- 1 pinch pepper
Sonoran Hot Dog
- 4 all-beef hot dogs
- 4-8 slices bacon
- 4 hot dog buns, preferably sweet Mexican buns
- 2 tablespoons mayonnaise
- 1/2 cup pinto beans, warmed
- 2 tablespoons yellow mustard
- 2 tablespoons jalapeño salsa (above)
- 2 tablespoons pico de gallo (above)
- 2 tablespoons shredded cheese
- Grilled banana peppers, for garnish
- Grilled large scallions, for garnish
For the jalapeño salsa:
1. In a medium bowl, combine tomatillos, jalapeño, poblano, onion, garlic and olive oil. Stir well and season with salt, pepper and cumin.
2. Heat the broiler to high. Lay the ingredients out onto a baking pan and roast under the broiler until the ingredients are caramelized and soft, about 5 to 7 minutes. Cool.
3. In a blender, add the cooked ingredients, plus the scallions, cilantro and lime juice. Puree until smooth. Add a touch of water to thin out if desired. Cool completely before serving.
For the pico de gallo:
1. In a medium bowl, combine all ingredients. Stir well and adjust the seasonings if necessary. Chill for at least 30 minutes.
For the Sonoran hot dog:
1. Starting at the top of the hot dog, wrap the bacon around so that you cover the entire dog. You may need to use more than one slice. Stick toothpicks, which have been soaked in water for 20 minutes, through the bacon and hot dog to keep the bacon in place while cooking.
2. Heat your grill to medium-low heat. Add your bacon wrapped hot dogs to the grill and let them slowly cook. You want the bacon to render and get slightly crispy. Turn once the bacon is crispy on the first side, 4-5 minutes and continue to crisp on all sides and warm the hot dog through.
3. The hot dog buns are served best when slightly warmed. You can warm these in a steamer basket for a few minutes.
4. To assemble: Start by adding a thin layer of mayo to the bun. Follow this with a scoop of warmed pinto beans and your bacon wrapped hot dog. Top off with yellow mustard, jalapeño salsa, pico de gallo and shredded cheese. Serve with grilled banana peppers and scallions.