San Diego Dog

Hot Dogs

• 2 tablespoons olive oil
• 2 bell peppers, cored and thinly sliced
• 1 onion, thinly sliced
• 8 slices Applegate Organics^® Sunday Bacon^® Brand
• 1 package Applegate Organics^® The Great Organic Uncured Beef Hot Dog^™ Brand
• 1 package hot dog buns, toasted
• Salsa Verde (see recipe below)

Salsa Verde

• 1 pound tomatillos
• ½ small white onion, chopped
• ½ cup chopped fresh cilantro leaves
• 1 fresh jalapeño, minced
• ½ teaspoon salt

Hot Dogs

1. Heat the olive oil in a skillet over medium-high heat. Add the peppers and onions and cook, stirring occasionally, until golden-brown and softened, 8–10 minutes. Remove from heat. 
2. Wrap 1 slice of bacon around each hot dog, using wooden picks to help it stick, if needed. Grill the bacon-wrapped hot dogs until the bacon is crisp. 
3. To serve, remove any wooden picks from the hot dogs and arrange the hot dogs in the toasted buns. Top hot dogs with the peppers and onions and a spoonful of salsa verde.

Salsa Verde

This fresh salsa is wonderful with tortilla chips, over tacos and on your morning eggs.

Makes about 2 cups

1. Husk the tomatillos and rinse under warm water to wash off any sticky residue. 
2. Quarter the tomatillos and put in a blender or food processor, along with the onions, cilantro, jalapeño and salt. 
3. Process until smooth then refrigerate until ready to serve.