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Playing BLAST Off Dogs! – Bacon-Lettuce-Avocado-Serrano-Tomato Dogs


  • 24 halved Serrano peppers
  • 1 small red onion, sliced
  • A small handful cilantro or parsley leaves
  • 1 teaspoon coriander seed
  • 1/2 cup rice wine or white wine vinegar
  • 1 cup water
  • 4 tablespoons sugar
  • 2 teaspoons kosher or coarse sea salt
  • 1 pound good quality smoky, thick-cut bacon
  • 3 avocados, sliced
  • 2 limes
  • 3 vine-ripe tomatoes halved and sliced
  • Celery salt and pepper
  • 12 to 16 hot dogs, pork or beef
  • 12 to 16 hot dog rolls, brioche, potato or roll of choice
  • Shredded iceberg or romaine heart
  • Ketchup and mustard


Serves: 12-16


Place Serrano peppers and onions in a small container with cilantro or parsley leaves, and coriander seed. Bring vinegar, water, sugar and salt to a low boil in a small saucepan and pour over the top of the peppers. Cool and store several hours or overnight.

Preheat oven to 375˚F. Arrange bacon on a slotted broiler pan and bake to crisp, 20 minutes.

Dress sliced avocado with lime juice. Dress the tomatoes with celery salt and pepper.

Par-boil the hot dogs a few minutes in simmering water to heat through then crisp up casings on a grill or griddle. Toast rolls.

Fill rolls with sliced crisp bacon, lettuce, avocado, Serrano peppers, tomatoes and dogs and top with drizzles of ketchup and mustard.