Los Angeles has always been known for its vast selection of exquisite Mexican street food. From tacos to tamales and churros. Mexican cuisine is at the top of LA’s food chain. One of the best bites you can grab on an LA street corner is the “Danger Dog”. Originally created by street vendors in Tijuana, Mexico the danger dog has become an iconic street food in LA sold by many vendors. The perfect combination of flavors you get from the saltiness of the bacon to the sweet and creamy balance from the ketchup and mayo its obvious why these dogs widely loved. Most vendors cook danger dogs using makeshift flattop stoves the attached to carts. But since this is a summer recipe we’re going to take these to the grill and add some smokey bbq flavors.
1/2 green pepper, julienned
1/2 red pepper, julienned
1/2 yellow pepper, julienned
1 medium onion, julienned
8 hot dogs
8 slices smoked bacon
8 hotdog buns
Add 2 teaspoons of olive oil to large skillet. Over medium high heat sauté onion, stirring often. Cook onions until they become soft and translucent. Add red and green peppers. Season with salt and black pepper. Continue cooking for 10 minutes. Transfer sautéed vegetables to a bowl, cover with foil.
Wrap each hot dog with a slice of bacon. Transfer to plate until ready to use.
Light charcoal or gas grill to medium heat. Once grill is hot. Rub olive oil on jalapeños. Roast jalapeños on grill turning often until peppers are cook all the way through and slightly charred about 10 minutes. While jalapeños are roasting. Cook bacon wrapped hot dogs on grill until bacon is crispy. Bacon grease may cause flame to flare up. Turn hot dogs every 3-4 minutes. Transfer hot dogs roasted jalapeño to a plate. Lightly toast buns on grill.
Place each hot dog on a bun. Top with onions mixture, ketchup, mustard and Mayo. Serve with roasted jalapeños.