Fiery Hot Dog

Step 1

In a bowl combine pineapple, Hatch chilies, cilantro and serrano peppers. Squeeze half a lime over mixture and stir to combine. Cover and refrigerate for at least 15 minutes before using.

Step 2

Wrap each hot dog with a slice of bacon and secure with toothpicks or skewers. Place on sheet pan, cover with plastic and keep refrigerated until service.

Step 3

In a small bowl combine mayonnaise and habanero sauce until evenly mixed. Transfer to squeeze bottle and refrigerate until needed.

Step 4

In a large skillet cook bacon-wrapped hot dogs over low-medium heat about 6-8 minutes, turning frequently until bacon is crisp and hot dogs are heated through. Prepare potato wedges according to package instructions. Transfer to a paper-lined platter and hold hot.

Step 5

Remove and discard toothpicks from hot dogs. Serve in buns with 2 oz. pineapple salsa, about 1 Tbsp. creamy habanero sauce and 4 oz. potato wedges.