Fresh salsa made with Florida citrus favorites like oranges and tangerines makes a terrific topper for these grilled hot dogs.
What You Need
Original recipe yields 8 servings
1 pkg. (16 oz.) OSCAR MAYER Selects Uncured Angus Beef Frank s
8 slices OSCAR MAYER Bacon
1 navel orange, peeled, chopped
1 tangerine, peeled, seeded and chopped
1/2 cup each chopped orange and red pepper s
1 fresh jalapeño pepper, seeded, chopped
2 green onion s, sliced
1 Tbsp. chopped fresh cilantro
8 bakery-style hot dog bun s, partially split
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Let's Make It
Heat grill to medium heat.
Grill franks 7 to 9 min. or until heated through, turning occasionally. Meanwhile, cook bacon as directed on package.
Combine all remaining ingredients except buns.
Fill buns with franks and bacon; top with fruit salsa.
Serve with assorted cut-up fresh vegetables.
Salsa can be prepared ahead of time. Refrigerate up to 24 hours. For best results, use slotted spoon to add salsa to sandwiches.
Best of Season
Depending on what types of oranges are in season, use any variety and/or combination of oranges for the salsa.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.