BLAST Off Dogs! – Bacon-Lettuce-Avocado-Serrano-Tomato Dogs

Make your own pickled peppers to serve as a hot blast-off for a hearty BLT hot dog.


  • 24 halved serrano peppers
  • 1 small red onion, sliced
  • A small handful cilantro or parsley leaves
  • 1 teaspoon coriander seed
  • 1/2 cup rice wine or white wine vinegar
  • 1 cup water
  • 4 tablespoons sugar
  • 2 teaspoons kosher or coarse sea salt
  • 1 pound good-quality smoky, thick-cut bacon
  • 3 avocados, sliced
  • 2 limes
  • 3 vine-ripe tomatoes, halved and sliced
  • Celery salt and pepper
  • 12-16 hot dogs, pork or beef
  • 12-16 hot dog rolls, brioche, potato or roll of choice
  • Shredded iceberg or romaine heart
  • Ketchup and mustard


Place the serrano peppers and onion in a small container with the cilantro or parsley leaves and coriander seed. Bring the vinegar, water, sugar and salt to a low boil in a small saucepan and pour over the top of the peppers. Cool and store several hours or overnight.

Pre-heat the oven to 375°F.

Arrange the bacon on a slotted broiler pan and bake to crisp, 20 minutes.

Dress the sliced avocado with lime juice. Dress the tomatoes with celery salt and pepper.

Par-boil the hot dogs fpr a few minutes in simmering water to heat through, then crisp up the casings on a grill or griddle. Toast the rolls.

Fill the rolls with sliced crisp bacon, lettuce, avocado, serrano peppers, tomatoes and dogs and top with drizzles of ketchup and mustard.

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