Kimchi, Mango & Jalapeño Hot Dogs

Give your summer hot dogs a bold, tropical twist! Spicy kimchi and fresh jalapeños bring the heat, while sweet mango and our Mango Infused Fruit Vinegar add a bright, juicy balance. A drizzle of Jalapeño Infused Olive Oil and a pinch of Alae Hawaiian Sea Salt tie all the flavors together—perfect for your next backyard grill session.

Ingredients: 

Marinated Mango & Jalapeño: 

½ cup mango, peeled and diced 

1 green jalapeño, thinly sliced 

1 shallot, peeled and thinly sliced 

1 garlic clove, peeled and minced 

1 tablespoon Jalapeño Infused Olive Oil 

1 tablespoon Mango Infused Fruit Vinegar 

Pinch Alae Hawaiian Sea Salt 

1 package hot dogs (8 each) 

1 package hot dog buns 

1 cup cabbage kimchi, chopped 

¼ cup fresh scallions, frizzled or chopped 

¼ cup fresh cilantro leaves 

½ teaspoon black sesame seeds 

½ teaspoon white sesame seeds 

Directions:

Preheat a gas grill to medium heat or prepare coals for a charcoal grill. In a medium bowl, combine diced mango, jalapeño, shallot, garlic, Jalapeño Infused Olive Oil, Mango Infused  Fruit Vinegar, and a pinch of salt, then refrigerate until ready to use. Lightly toast the buns on the grill until marked, then set aside. Grill the hot dogs for 3 to 4 minutes, until hot and lightly charred. Place each hot dog in a bun and top with the chilled mango mixture and chopped kimchi. Finish with scallions, cilantro, and sesame seeds, and serve immediately. Serves 8