Beef hot dogs with spicy tomatillo salsa
4 slices thick-cut bacon
4 tomatillos, husks removed
4 plum tomatoes
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1/2 red onion, cut into 1/4-inch slices
1 jalapeno pepper, halved, seeded
1/4 cup plus 3 tablespoons extra-virgin olive oil
1 teaspoon salt
1/2 teaspoon freshly ground pepper
10 sprigs fresh cilantro
1 tablespoon lemon juice
4 all-beef hot dogs
4 poppy seed buns, warmed or toasted
Makes 4 servings.
Prepare a grill for medium-high heat. Cook the bacon in a medium skillet over medium heat, turning occasionally, until crispy about 10 minutes; set aside.
Meanwhile place the tomatillos, tomatoes, onion slices and jalapeno halves in a bowl; toss with 1/4 cup of the olive oil. Season with salt and pepper. Place the vegetables on the grill in a single layer; cook, turning, until skins char, about 12 minutes. Meanwhile grill the hot dogs, turning, until heated through, about 8 minutes. Transfer to a bun.
Transfer the tomatillos and plum tomatoes to a cutting board; rub off their charred skins. Roughly chop all the vegetables; transfer to a medium bowl. Add the cilantro sprigs, the remaining 3 tablespoons of the olive oil and the lemon juice; mix well. Place one piece of bacon on each hot dog; top with the tomatillo salsa.
Nutritional information per serving: 541 calories, 70 percent of calories from fat, 42 g fat, 10 g saturated fat, 32 mg cholesterol, 29 g carbohydrates, 13 g protein, 1,401 mg sodium, 3 g fiber.