Tropical Hot Dog Bar ~ I admit it, I’m a closet hot dog lover, maybe you are too? Today I’m sharing a slew of exotic toppings, including spicy kiwi relish and Maui onion slaw, that will turn your next barbecue into an island paradise! Get ready, because it’s full-on summer just ahead…
It’s all about the toppings when it comes to hot dogs and burgers, at least for me. I like to lay them on heavy, and the more creative the better. Colorful, juicy, tangy, crunchy, you name it, I want it, and I’ve got it here today. I could have gone on forever coming up with these vibrant relishes and salsas ~ I had to stop myself eventually, and in fact there were a few more than didn’t make it into the photos. Go ahead and improvise on what I’ve started, the possibilities are endless, and you can’t go wrong with this cast of characters.
My collection of toppings is inspired by the kind you find in Hawaii, where they use all sorts of local tropical fruits to make exotic mustards, relishes, and salsas for the humble hot dog. With these recipes you can create that tropical getaway in your own backyard.
If you lay everything out on a table while the hot dogs are grilling, then everybody can create their own custom masterpiece ~ how about some passion fruit mustard with a scoop of coconut relish? I’m partial to the mango salsa myself, I heap on as much as my dog can handle, and then some!
What you’ll find on my tropical hot dog bar ~
- Spicy kiwi relish
- Mango salsa
- Maui onion slaw
- Coconut relish
- Passion fruit mustard
- Papaya lime relish
- Pineapple jalapeno salsa
- avocado salsa
Pay a visit to the tropical fruit section of your supermarket and load up your cart. If you can’t find Maui onions, any sweet variety will do, they’re right there next to the yellow and white onions. Don’t be afraid of these unusual combinations ~ they complement grilled meats beautifully and I guarantee you’ll be going back for seconds and thirds. For me, the biggest surprise was the coconut relish, I wasn’t sure about it, but boy is it fantabulous. The sweetness of the coconut is balanced by the tangy mayo dressing and the spicy crunch of the mustard seeds ~ an unexpected YUM.
You can make all your condiments up to the night before you want to use them, they’ll keep fine in the refrigerator.
TIP: For these tropical salsas and relishes you’ll want to buy ripe but still firm fruit so that it can be cut into a small dice without turning to mush. Better too firm than too ripe.
If friends ask you to bring something to a barbecue these would be perfect, just package them up in mason jars with some of the really cute replacement lids you can get now, like these speckled canister style lids, or these Bamboo wooden ones. You can even get clip on spoons for mason jars ~ I love them!
The million dollar question ~ who makes the best hot dogs?
I don’t eat many hot dogs, only a handful every year, so I want them to be GOOD. For me I love Boar’s Head, and Hebrew National, with Boar’s Head being my current fave for flavor and texture. How about you?
TIP: hands down the best way to grill hot dogs is to slash them on the diagonal several times along their length. They’ll cook up perfectly and those slashes will open up and hold even more of your favorite condiments. In fact, if you want to go a step further you can SPIRAL CUT your hot dogs and sausages.
Ingredients
- 8 hot dogs
- 8 hot dog buns
- 4 passion fruit, halved, with flesh scooped out (either with seeds or strain them)
- 1/2 cup mustard of your choice
- 4 ripe but still firm kiwi, peeled and cut in small dice
- 1 red jalapeno pepper, minced
- 1 tsp yellow mustard seeds
- juice of 1 lime (2 if they are small or dry)
- 1 ripe but still firm mango, peeled and cut in small dice
- 3 Tbsp minced red onion
- 3 Tbsp minced fresh cilantro
- juice of 1 lime (2 if they are small or dry)
- 1/2 Maui onion (or other sweet variety)
- 1/4 cup mayonnaise
- 2 Tbsp mild vinegar such as champagne or apple cider
- 2 Tbsp yellow mustard seeds
- salt and pepper to taste
- 1 cup sweetened shredded coconut
- 1/4 cup mayonnaise
- 2 Tbsp mild vinegar such as champagne or apple cider
- 1 Tbsp yellow mustard seed
- about 1/2 small papaya, cut in small dice
- juice of 1 lime (or 2 if they are small or dry)
- handful of chopped fresh cilantro
- 1/2 small pineapple, cut in small dice
- juice of 1 lime (or 2 if they are small or dry)
- 1 jalapeno, minced
- handful of chopped fresh cilantro
- 1 large or 2 small ripe but firm avocados, cut in small dice
- juice of 1 or 2 limes, depending on size
- 1/4 cup minced red onion or thinly sliced green onions
- salt to taste
Instructions
- Make each of the condiments by mixing the ingredients together. Taste test each one and adjust to suit your preference. For the onion slaw and the coconut relish, blend the mayonnaise together with the vinegar first before adding it to the rest of the ingredients.
- Heat a grill or grill pan on medium high heat until quite hot.
- Use a small sharp knife to make several diagonal slashes along the length of each hot dog. Grill them, place in buns, and pass the toppings!
Notes:
- Did you know you can make your own mustard from scratch? See my HOW TO MAKE HOMEMADE MUSTARD, my version is hot, sweet, and smokey.
- Ketchup lovers, don’t worry, I also have an incredible HOMEMADE KETCHUP recipe. Like all great ketchups, it has a lot of ingredients, but you probably already have them in your kitchen, and you can customize it just the way you like it. You’ll never go back to the store bought stuff again!
- Are you craving some good old fashioned pickle relish? I’ve got a recipe for that too! HOW TO MAKE OLD HOMEMADE FASHIONED RELISH ~ this homemade pickle relish has been Great Island-ized with some hot peppers, and a little bit of extra spice. You’re going to love it, and it’s so easy!
Don’t forget to pin it!
42 Comments
Donna
November 8, 2017 at 2:46 pmHi Sue, my saliva juices are flowing!! These look wonderful.
I live in much colder climes with plenty of wind and rain. I was wondering if you would have recipes for similar, but with a longer shelf life, or any non-tradional spiced chutneys made with coconut.
I love the idea of banana & coconut together. Will try that.
Thank you
Donna
Sue
November 8, 2017 at 2:49 pmI’ll keep that in mind, Donna, I love chutneys and they would be so exotic on a hot dog bar!
John/Kitchen Riffs
May 17, 2017 at 8:45 amI love hot dogs! Don’t eat that many, but do like them. I go back and forth between Hebrew National and Nathan’s. Don’t think I’ve tried Boar’s Head — have to give them a whirl. Anyway, fun post — thanks.
Sue
May 17, 2017 at 12:10 pmI like Nathan’s, too!
Michele
May 17, 2017 at 8:23 amNot to ruin the hot dog moment…I certainly splurge too….but any of those toppings would be delish on grilled chicken or fish. Easy for quick summer meals! Thanks for the ideas!
Sue
May 17, 2017 at 12:11 pmYou’re so right, and the Hawaiian flavors would go especially well with pork or fish, I think.