Take your favorite hot dog, wrap it in a Hatch green chile, dress it up in homemade red pepper jelly, then top it with thick-cut bacon… and you’ve got yourself the Colorado Christmas Dog!
Colorado Christmas Dog
Take your favorite hot dog, wrap it in a Hatch green chile, dress it up in homemade red pepper jelly, then top it with thick-cut bacon... and you've got yourself the Colorado Christmas Dog!
For Red Pepper Jelly:
- 1/2 red bell pepper
- 1 fresno chile
- 1/4 cup apple cider vinegar
- 1/4 tsp salt
- 1/3 cup white sugar
- 4 slices thick-cut bacon
- 4 jumbo hot dogs
- 4 roasted Hatch green chiles
- 4 hot dog buns
To Make the Red Pepper Jelly:
Begin by making the red pepper jelly. Roughly chop the bell pepper and fresno. Add to a blender or food processor, along with the apple cider vinegar.
Blend / process until smooth.
Pour the blended mixture into a small pot. Add sugar and salt, and heat until boiling, stirring occasionally.
Boil for 15-20 minutes, stirring occasionally, until it has reduced by more than half and is starting to take on a jelly-like consistancy. It will seem a little runny now, but it will set in the fridge.
Pour into a ceramic bowl or other glass container. Place in the fridge to solidify while you prepare the rest of the hot dogs.
To Assemble Hot Dogs:
Dice bacon into bite-sized pieces and cook to your desired degree of doneness. Drain on a paper towel when done, reserving the grease in the pan. Cook hot dogs according to package directions.
Cut the stem off the top of each roasted green chile and remove the pith and seeds. When the hot dogs are finished cooking, remove from water and set aside.
When they're cool enough to handle, wrap each hot dog in a green chile. Give each one a quick sear in the reserved bacon grease, seam side down.
Place each wrapped hot dog in a bun and spoon red pepper jelly onto each side. Top with diced bacon and serve.
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