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Spicy Firecracker Hot Dogs

Elevate your 4th of July BBQ with these sweet, savory, and spicy hot dogs loaded with a homemade bacon-jalapeño relish, crisp red onions, and classic condiments.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 8 hot dogs
Course: Dinner, Main Course
Cuisine: American, BBQ
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Hot Dogs
  • 8 Premium all-beef hot dogs or smoked sausages Natural casing preferred
  • 8 Brioche or potato hot dog buns Top-split if available
  • 2 tablespoons Unsalted butter Melted, for toasting buns
For the Firecracker Relish
  • 6 slices Thick-cut bacon Finely chopped
  • 1 large Yellow onion Finely diced
  • 2 Jalapeño peppers Seeded and finely diced
  • 2 cloves Garlic Minced
  • 1/4 cup Brown sugar Packed
  • 2 tablespoons Apple cider vinegar
  • 1 tablespoon Sriracha or hot sauce
  • 1/2 teaspoon Crushed red pepper flakes
  • 1 pinch Salt and pepper To taste
For the Garnishes
  • 1/2 cup Red onion Finely diced
  • 1/4 cup Fresh parsley or chives Finely chopped
  • 1/4 cup Yellow mustard
  • 1/4 cup Ketchup

Equipment

  • Outdoor Grill or Grill Pan
  • Large skillet
  • Sharp knife

Method
 

  1. Place a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 8-10 minutes. Remove bacon with a slotted spoon to a paper towel. Drain all but 2 tablespoons of bacon fat from the pan.
  2. In the reserved bacon fat, sauté the diced yellow onion and jalapeños over medium heat for 5-7 minutes until soft. Add minced garlic and cook for 1 minute.
  3. Stir in brown sugar, apple cider vinegar, sriracha, and red pepper flakes. Simmer for 3-5 minutes until sticky and syrupy. Stir the crispy bacon back in. Set aside.
  4. Score the hot dogs by making shallow diagonal cuts along the top, spaced half an inch apart.
  5. Preheat your grill to medium-high heat. Grill the hot dogs for 5-7 minutes, turning occasionally, until heated through and nicely charred.
  6. Brush the inside of the buns with melted butter and lightly toast them face-down on the grill for 1-2 minutes.
  7. Assemble by placing a grilled hot dog in a toasted bun. Top generously with the warm bacon relish, raw diced red onion, a drizzle of mustard and ketchup, and fresh parsley or chives. Serve immediately.

Notes

Make the bacon relish up to 3 days in advance and store in the fridge. Reheat gently before serving.