Keyword: hot dog sliders, mini hot dogs, pineapple salsa
Prep Time: 10 minutesminutes
Cook Time: 10 minutesminutes
Total Time: 20 minutesminutes
Servings: 24mini hot dogs
Calories: 87kcal
Jalapeño-Pineapple Salsa on Mini Hot Dogs is an easy and creative way to elevate your tailgating spread! Lush, sweet pineapple paired with spicy jalapenos and diced green chiles.
2tablespoonsfresh cilantro leaves, for garnish, optional
Instructions
In a medium mixing bowl, combine Rio Luna Diced Jalapeño and Rio Luna Diced Green Chiles with chopped pineapple, red bell pepper, red onion, lime juice, sugar and salt. Set aside.
Using a bread knife, cut each dinner roll in half right down the center. Cut slits in both halves to create a mini hot dog bun. You can pinch the halves together to make them more slender, if you like.
Heat mini beef franks in a small sauce pan over medium heat with a splash of water or natural juices.
Place one mini frank in each mini hot dog roll.
Top with a spoonful of Jalapeño-Pineapple Salsa followed by crumbed cotija cheese and cilantro leaves, if desired.
Serve while hot or room temperature.
Video
Notes
The FDA does not recommend that prepared meats be left at room temperature longer than 2 hours. If you don’t have dinner rolls or mini beef franks, you can use regular hot dogs and hot dog buns cut into thirds.