Hot Dogs With Pico de Gallo


  • 2

    ripe but firm tomatoes (1 pound), cored, seeded and diced (2 cups)

  • ½

    small white onion (4 ounces), finely diced (1 cup)

  • 2

    jalapeños (3 ounces), stemmed, seeded (if desired) and finely chopped (1/3 cup)

  • ½

    cup cilantro leaves and tender stems, finely chopped

  • 1

    teaspoon fresh lime juice, plus more to taste

  • Kosher salt


  1. Prepare an outdoor charcoal grill or a gas grill to medium heat. You should be able to hold your hand 5 inches above the coals for 7 to 9 seconds before it becomes too hot. Or heat a grill pan on the stovetop over medium.
  2. Make the pico de gallo by combining the tomatoes, onion, jalapeños, cilantro and lime juice in a medium bowl. Season with salt and mix well. Taste and add more lime juice and salt, if desired.
  3. Butterfly the hot dogs: Slice them in half lengthwise without cutting all the way through the skin, then open them so they sit flat. Place them on the grill, cut-side down, and cook until grill marks appear, 3 to 5 minutes. Flip the hot dogs and cook skin-side down until the skin deepens in color, 2 to 4 minutes.
  4. Meanwhile, open the hot dog buns and spread the mayonnaise on the cut sides, if you like. Grill, cut-side down, until toasted, 1 to 2 minutes, then flip and grill until lightly toasted, about 1 minute.
  5. Place the grilled hot dogs in the toasted buns, cut-side up, then pile the pico de gallo into the butterflied opening. Serve immediately, with any remaining pico de gallo on the side.