Ingredients
1
cup chopped fresh or canned pineapple
1/4
cup chopped red onion
1
tablespoon chopped fresh cilantro
Juice of 1 lime
2
to 3 jalapeño chiles
6
hot dogs
1/2
cup mayonnaise
1
to 3 teaspoons chopped chipotle chiles in adobo sauce (from 7-oz can)
6
hot dog buns, split
Preparation
Heat gas or charcoal grill. In small bowl, mix salsa ingredients; set aside.
Place jalapeños on grill over medium heat. Cook uncovered, turning frequently, until tender (and skins begin to brown, if desired). Remove from grill to cutting board. Remove stems and seeds. Slice jalapeños into rings; set aside.
Place hot dogs on grill over medium heat. Cook uncovered about 10 minutes, turning frequently, until hot.
In small bowl, mix mayonnaise and chipotle chiles. Spread mixture on cut sides of each bun. Place grilled hot dogs in buns; top with pineapple salsa and jalapeño rings.
