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.
I 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
For the hot dogs
- 4 hot dogs
- 8 slices 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 Peppadew pepper pickled, finely chopped, plus some liquid from the jar
- 2 cloves garlic minced
- kosher salt
- freshly ground black 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.
Nutritional values are approximate.