Extra Hot Dog Recipe

Poach the hot dogs

Place 4 cups of water in a medium saucepan and bring to a gentle simmer over medium heat. Add the beef hot dogs and simmer for 4–5 minutes until heated through. Remove hot dogs with tongs and pat dry.

Lightly toast buns: Heat 1 tablespoon olive oil in a skillet over medium heat. Split the 4 buns and toast cut-side down 30–45 seconds until golden. Remove and keep warm.

Prepare jalapeños and onions: If using a fresh jalapeño for extra heat, core and thinly slice it. Combine sliced pickled jalapeños (1/2 cup), thin fresh jalapeño (optional), and 1/2 cup diced onions in a small bowl. Mix with 3 tablespoons hot pepper relish (if using) and 1 teaspoon crushed red pepper flakes. Toss to combine.

Warm cheese (optional): If you prefer melted cheese, place shredded cheddar (1 cup) in a small saucepan over low heat with 1–2 tablespoons water and stir until just melted, about 2–3 minutes. Keep warm. Alternatively, sprinkle shredded cheddar directly on the hot dogs.

Assemble spicy condiments: Divide 4 teaspoons spicy brown mustard and 2 tablespoons sriracha evenly among the 4 buns (about 1 tsp mustard and 1/2 tbsp sriracha per bun).

Make cooling drizzle: In a small bowl whisk together 1/4 cup plain Greek yogurt, 1/2 teaspoon lime juice and 1/2 teaspoon honey until smooth. This provides a mild cooling contrast kids can enjoy if the hot toppings are too strong.

Build the EXTRA HOT DOG: Place a hot dog in each toasted bun. Spoon the jalapeño–onion mixture over each hot dog. Sprinkle shredded cheddar or pour warmed cheese on top. Drizzle the yogurt cooling sauce lightly over one side of each hot dog to allow kids to control heat. Finish with a light pinch of kosher salt (about 1/8 tsp per dog) and a small grind of black pepper.

Serve immediately on a plate with extra pickled jalapeños on the side and napkins. Inform kids that the hot peppers are spicy and let them choose whether to add the fresh jalapeño slices or extra sriracha.