Lime Beer-Braised Salsa Dogs

By amt2mf

nutrition facts (Lime Beer-Braised Salsa Dogs)
Servings Per Recipe 8, Calories 314, Protein (gm) 12, Carbohydrate (gm) 28, Fat, total (gm) 16, Cholesterol (mg) 30, Saturated fat (gm) 6, Monosaturated fat (gm) 6, Polyunsaturated fat (gm) 1, Dietary Fiber, total (gm) 2, Sugar, total (gm) 5, Vitamin A (IU) 534, Vitamin C (mg) 12, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 4, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 69, Cobalamin (Vit. B12) (µg) 1, Sodium (mg) 810, Potassium (mg) 349, Calcium (DV %) 141, Iron (DV %) 2, Percent Daily Values are based on a 2,000 calorie diet

Ingredients

• 1 pint red and yellow grape, pear or cherry tomatoes, halved or chopped
• 1/2 cup sliced green onions (4)
• 1/2 cup coarsely chopped cilantro
• 1 jalapeno pepper, stemmed, halved lengthwise, and seeded, if desired
• Salt and ground black pepper
• 2 limes
• 1 12 ounce can or bottle beer
• 8 hot dogs of choice
• 8 hot dog buns, split and toasted
• 1/2 cup crumbled queso blanco or shredded Monterey jack cheese (2 oz.)

Details

Servings 8
Preparation time 20mins
Cooking time 25mins

Preparation

Step 1

1. For salsa, in a medium bowl combine tomatoes, onions, cilantro, and half the jalapeno, thinly sliced. Season with salt and pepper; set aside.

2. For lime-beer cooking liquid, cut one lime in half; juice both halves, retaining halves. in a large skillet combine beer, remaining jalapeno, lime juice, and lime halves. Bring to simmering. Cook, uncovered, for 7 minutes. Remove hot dogs. Discard cooking liquid and solids.

3. Cut remaining lime into wedges. Serve hot dogs in buns with queso blanco and salsa. Serve with lime wedges. makes 8 servings.

from the test kitchen
Tip *Handling Hot PeppersBecause hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.