Grilled Hot Dogs with Hot Creole Blender Sauce

Grilled hot dogs with hot Creole blender sauce is the bomb. It’s mustardy and a bit hot (as you kinda figured). It’d also make for a fantastic dipping sauce for corn dogs now that I think about it.

Grilled Hot Dogs with Hot Creole Blender SauceI used Zatarain’s Creole Mustard, which is my favorite mustard by far, but you can substitute a good grainy mustard too.

You’ll need peppadew peppers to make the sauce. If you can’t find peppadews, you can use hot and sweet cherry peppers from Trader Joe’s, or in a pinch you can substitute roasted red peppers, with a bit of hot sauce added for kick.

Also try my grilled taco dogs.

Grilled Hot Dogs with Hot Creole Blender Sauce

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Author Mike


For the hot dogs

  • 4 hot dogs
  • 8 slices thick bacon cooked and broken into large chunks
  • 4 hot dog buns

For the sauce

  • 1/2 tablespoon vegetable oil
  • 1 small sweet diced
  • 2-4 hot peppers I used jalapenos, minced
  • 1 pickled Peppadew pepper finely chopped, plus some liquid from the jar
  • 2 cloves garlic minced
  • Salt and pepper
  • 1/2 cup grainy mustard
  • 1 tablespoon mayonnaise


  • Heat oil in a medium saucepan over medium high heat.
  • Add the onion and peppers and saute until the onion is soft.
  • Add garlic and cook another minute.
  • Remove from heat and season with salt and pepper. Allow to cool.
  • Place onion mixture into a blender. Add mustard and mayonnaise and pulse until combined. If too thick, add a bit of the liquid from the peppadew jar. You want the sauce to be thick, but still easy to spread.
  • Grill the hot dogs and toast the buns as desired.
  • Place dogs on buns and top with blender sauce and bacon chunks.

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