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Grilled hot dogs have never had it so good: Black sesame brioche buns, homemade tomatillo-pineapple pickle relish, pickled red onions, and sliced avocado. #hotdogs #picklerelish #spicypicklerelish #hotdogtoppings #grillingrecipes
Kate Ramos

Hot Dogs with Tomatillo-Pineapple Pickle Relish

Grilled hot dogs have never had it so good: Black sesame brioche buns, homemade tomatillo-pineapple pickle relish, pickled red onions, and sliced avocado. 
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 8 servings
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the Tomatillo-Pineapple Pickle Relish:
  • 1/2 cup granulated sugar
  • 1 cup distilled white vinegar
  • 1 cup water
  • 1 tablespoon kosher salt
  • 1 teaspoon mustard seed
  • 1 pound tomatillos husks removed, washed and small dice
  • 2 serrano chiles minced (seeds removed if you'd like it less spicy)
  • 1 cup small diced fresh pineapple
  • 1/2 cup small diced red bell pepper
  • 1/4 cup minced cilantro
For the Pickled Red Onions: 
  • 1/4 cup granulated sugar
  • 1/2 cup distilled white vinegar
  • 1/2 cup water
  • 1 teaspoon kosher salt
  • 1 small red onion thinly sliced
For the Black Sesame Buns:
  • 8 brioche hot dog buns
  • 1 egg beaten
  • 1/4 cup black sesame seeds
  • 1 tablespoon coarse salt
For the Grilled Hot Dogs: 
  • 8 all-beef hot dogs or your favorite smoked sausages
  • sliced ripe avocado for serving.

Method
 

For the Tomatillo-Pineapple Pickle Relish:
  1. Combine sugar, vinegar, water, salt, and mustard seed in a small saucepan. Bring to a boil, whisking to dissolve the sugar and salt.
  2. Meanwhile, combine tomatillos, chiles, pineapple, and bell pepper in a heat-proof bowl. Pour hot vinegar mixture over the vegetables and stir to combine. Cool to room temperature then cover and chill for at least 1 hour. 
  3. Once cold, stir in cilantro. Relish can be kept covered in the refrigerator for up to 3 weeks. 
For the Pickled Red Onions: 
  1. Combine sugar, vinegar, water, and salt in a small saucepan. Bring to a boil, whisking to dissolve the sugar and salt.
  2. Place sliced red onions (I use a mandolin to slice them thin) in a heat-proof bowl. Pour hot vinegar mixture over onions and cool to room temperature. Cover and refrigerate for at least 1 hour. 
  3. Onions can be kept, covered in the refrigerator for up to 3 weeks. 
For the Black Sesame Buns: 
  1. Heat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Separate buns and place on the baking sheet. 
  2. Whisk beaten egg with 1 tablespoon water. Brush egg wash over the buns. Sprinkle black sesame seeds and salt all over the buns. 
  3. Bake until toasted, about 8 minutes. 
For the Grilled Hot Dogs: 
  1. Heat a gas or charcoal grill or a grill pan to medium heat. Grill hot dogs or sausages until the ends start to split and they have grill marks on all sides–keep turning. 
  2. Serve in sesame buns with Tomatillo-Pineapple Pickle Relish, Pickled Red Onions, and sliced avocado. 
  3.  

Notes

Both the Tomatillo-Pineapple Pickle Relish and Pickled Red Onions can be made up to 3 days in advance. The Black Sesame Buns can be made the day before. Keep covered at room temperature to keep from getting stale. 

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