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.
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.