In most parts of Los Angeles, you can often find street vendors selling some amazing bacon wrapped hot dogs. We never see any in the part of the city where we live, so I decided to make my own version of this greasy yummy mess. Plus, by making it myself, I can make sure it is actually free of my long list of food allergens. I was even able to find some hot dog buns from Ener-G that have no wheat gluten, dairy, soy, or egg! They were surprisingly tasty!
1 diced green bell pepper
1/2 diced red onion
1 diced tomato
2 very finely chopped cloves of garlic
butter or margarine (I used the dairy-free, soy-free Earth Balance margarine)
juice of two limes
dash each of salt & pepper
hot dog bun
I started by adding some margarine to a pan and cooking the bell pepper, onion, tomato & garlic over medium heat. After a couple of minutes cooking, I added in the juice from two limes, and the salt & pepper. I continued cooking until the onions were cooked through.
Next, I removed the vegetable mixture from the pan and set it aside in a dish. Then I wrapped the hot dogs with the bacon, and cooked them in the pan until the bacon was cooked to my liking.
I heated up the Ener-G buns in the microwave, which helps soften them up a little, then assembled everything together. They tasted even better than how I remember the street dog versions! The recipe above made enough topping for 6 hot dogs. Perfect for summer entertaining!