LIME BEER-BRAISED SALSA DOGS
prep 20 minutes cook 7 minutes
1 pint red and yellow grape, pear,
or cherry tomatoes, halved or
1/2 cup sliced green onions (4)
1/2 cup coarsely chopped cilantro
1 jalapeño pepper, stemmed,
halved lengthwise, and seeded,
if desired, see tip page 43
Salt and black pepper
1 12- oz. 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.)
1. For salsa, in a medium bowl combine tomatoes, onions, cilantro, and half the jalapeño, thinly sliced. Season with salt and pepper.
2. For lime- beer cooking liquid, cut one lime in half; juice both halves, retaining halves. In a large skillet combine beer, remaining jalapeño, lime juice, lime halves, and hot dogs. Bring to simmering. Cook, uncovered, 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 hot dogs.
per hot dog 314 cal, 16 g fat (6 g sat. fat), 30 mg chol, 810 mg sodium, 28 g carb, 2 g fiber, 5 g sugars, 12 g pro.