Aloha Dogs
Aloha Dogs |
Ingredients for Aloha Dogs recipe
Pineapple Salsa
- 1 (4-ounce) can sliced pineapple, drained (reserve the juice for the hot dogs, below)
- 1 red bell pepper, diced
- ½ red onion, diced
- 1 jalapeño, seeded and diced (more or less, depending on how hot you like it)
- ⅓ cup chopped fresh cilantro
- Juice of 1 lime
- ¼ teaspoon ground cumin
Hot Dogs
- 1 tablespoon olive oil
- 4 favorite vegan sausages (we recommend Tofurky Beer Brats or Field Roast Sausages)
- 3 tablespoons pineapple juice (from the can of pineapple slices)
- Dash of vegan liquid smoke
- 1 teaspoon ground cumin
- 4 whole wheat hot dog buns
How to make Aloha Dogs ?
Handling JalapeñosIt might sound funny to hear that there are safety precautions you should take when handling jalapeños, because they’re so little and cute. But it’s all an act. These little buddies pack a punch.
The first thing to do is get some plastic gloves. I know this sounds like I’m overreacting—but anyone who’s ever rubbed their eyes an hour after cooking with jalapeños can testify that the pepper’s oil stays on your hands even after washing and can make your eyes feel like they’re on fire. If you don’t have plastic gloves, use a paper towel or sandwich bag to hold your jalapeño. Just be careful—this’ll make it harder to see what your knife is doing.
Start by cutting the stem and tip off your jalapeño, and then slice it in half the long way. Using a small knife, cut the seeds and white parts out of the center and throw them away. Now go ahead and dice up your jalapeño into small bits. Store any leftovers in an airtight container.
GIPHY App Key not set. Please check settings