Hot Dogs With Pico de Gallo

Recipe from Tanya Sichynsky

Adapted by Genevieve Ko

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(445)
Notes
Read community notes

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.

Ratings

4 out of 5
445 user ratings
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Cooking Notes

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

Randy

This works well with a vegetarian dog (like Field Roast's franks) and I doubt anyone could tell the difference.

Ned

The split hot dog method was legendary on coastal CT for decades and usually with Hummel hotdogs, with snappy casings or without. Jimmies of Savin Rock in West Havem, CT was the vanguard, I believe, with hot dog and lobster / clam shacks following suit up and down the CT shoreline to this day.

Norman of BC

Against my better judgement and decades of enjoying barbecued hotdogs whole. I followed the instructions on butterflying and cooking to the letter. Never again, instead of juicy, the ‘dog was dry, a situation not fully remedied by the excellent pico.

Randy

Why? Random proclamations without explanation aren't helpful.

Janet

Absolutely delicious, and I don't usually use any condiment but PLAIN YELLOW MUSTARD! Its a new flavor world out there!

Jerry

Very good. There was a lot of pico de gallo left over. From now on, cut those ingredients in half.

Krystal P

We did a bunch of yard work today and were a bit dehydrated and not up for a complicated cook. The later summer freshness of the pico x mayo’d buns made this the perfect salty, acidic, crunchy “recovery” lunch.

mtn hopper

My husband wasn’t too sure about this recipe, but for the last 30 minutes, all he’s done is rave. I served it with a potato salad from Ina Garten, and it was fabulous. I followed it to the letter. I can’t wait to do it again!

John

At the risk of offending all the appreciative commentators here, I say no (with good humor)! I've had lots of nonsense on a hotdog, especially here in Chicago where pickles and tomatoes are bafflingly common. Again, no! Onion, mustard, and relish only!

Charlie

This could easily be amped up to a full "Sonoran Dog" with a bacon-wrapped hot dog, with squirts of crema and mustard, as well as catsup.

Ned

The split hot dog method was legendary on coastal CT for decades and usually with Hummel hotdogs, with snappy casings or without. Jimmies of Savin Rock in West Havem, CT was the vanguard, I believe, with hot dog and lobster / clam shacks following suit up and down the CT shoreline to this day.

kariane

This goes very well with home made cilantro mayonnaise - it very elegantly elevated the overall bite, especially if you add a little bit of lime to the mayo - just enough to bring all the tastes together

Randy

This works well with a vegetarian dog (like Field Roast's franks) and I doubt anyone could tell the difference.

brunt

The perfect “at the grocery store at 530 and need to figure out an easy dinner” recipe. Definitely making again.

Johanna

I love this on my hot dogs. Jalapeños are too much for me so I sub in minced Greek Mazzetta peperoncini. Always add Mayonnaise.

Nathan A

Sour cream instead of mayo also works great!

Erik Goodman

Serranos instead of Jalapeños

Randy

Why? Random proclamations without explanation aren't helpful.

S. Parker

Agree, but sometimes I've posted notes publicly that were meant for private consumption like a reminder for next time.

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

Momo

A nice change, and delicious!

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