Go Back Email Link
+ servings

Grilled Hot Dogs with Peach-Jalapeño Salsa

Author - Serena Wolf
Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 20 minutes
Yields: 8 Hot Dogs


  • 8 Applegate Organics The Great Organic Uncured Beef Hot Dog
  • 8 side sliced hot dog buns
  • 4 ounces goat cheese crumbled (optional)

For the Peach-Jalapeño Salsa:

  • 2 medium yellow peaches diced small (Make sure they're ripe!)
  • 1 small jalapeño very thinly sliced (If you're sensitive to heat, seed the pepper first, or only use half.)
  • ¼ cup minced red onion
  • 2 tablespoons finely chopped fresh cilantro leaves
  • Juice of 1 large lime about 2 tablespoons fresh lime juice
  • Pinch of kosher salt


  • Combine all the ingredients for the salsa in a medium mixing bowl. Cover the bowl with plastic wrap and refrigerate until ready to use.
  • Pre-heat a lightly oiled grill or grill pan over medium-high heat. Lightly score each hot dog crosswise with a sharp knife. Grill the dogs for about 8 minutes, turning them every 2 minutes or so, or until lightly charred in spots.
  • Place the buns cut side down on the grill just until grill marks appear, about 1 minute.
  • Nestle each hot dog in a bun. Smother with peach-jalapeño salsa and sprinkle with goat cheese if using. Dig in.