Hot Dog Sliders Topped with Peach and Vidalia Salsa

Sliders are the best. Why? Because you can eat so many of them without feeling guilty! Topped with a peach and Vidalia salsa, these sliders will slide into your next BBQ. This series is sponsored by the Vidalia Onion Committee. Vidalia Onions are America’s Favorite Sweet Onion, but you can only get them for a limited time each year! Learn more about the hard-working Georgia growers who bring these onions to life and what makes Vidalias so special at www.vidaliaonion.org.

Hot Dog Sliders Topped with Peach and Vidalia Salsa

Summer grilling season is still hot, hot, hot!

And what better way to celebrate a summer BBQ than with seasonal favorites of mine: Vidalia onions and Georgia peaches.

These hot dogs are seriously good. I do them as sliders for no other reason than that they’re cute. Oh, and because it lets me justify eating more than one.

First, make a quick hot dog topping out of peaches, Vidalia onions, red chili, lime and cilantro. Cut your wieners in half (so you have two mini-wieners where before you had only one) and grill them. While they’re grilling, you get ready to become Hot Dog Champion of the World by making another hot dog topping: mustard mixed with honey and chili powder. Nathan’s better watch out.

When the wieners are nearly ready, split open some dinner rolls and spread on the honey mustard. Then top with wieners and the Vidalia onion and peach salsa.

Hot Dog Sliders Topped with Peach and Vidalia Salsa

Yield: 2

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Ingredients:

  • 1 small Vidalia onion, chopped
  • 2 peaches, pitted and chopped into ¼” cubes
  • 1 fresh red chili pepper, seeded and then minced
  • 1 tsp. lime juice
  • 2 Tbsp. chopped cilantro
  • 3 wieners
  • 3 dinner rolls
  • 3 Tbsp. yellow mustard
  • 1 Tbsp. honey
  • 1 tsp. chili powder

Directions:

  1. Preheat a grill to medium-high heat.
  2. In a medium bowl combine Vidalia onion, peaches, chili pepper, lime juice and cilantro.
  3. In a small bowl combine mustard, honey and chili powder.
  4. Use a knife to split each wiener open lengthwise but do not cut all the way through. Cut each wiener in half widthwise to create 6 mini wieners.
  5. Grill wieners over direct heat, flipping occasionally, until browned and starting to blacken at the edges, 9-12 minutes.
  6. While wieners cook, make the mini hot dog buns: Set a dinner roll on a cutting board top-side-up. Cut it in half starting with knife on top of the bun and cutting down all the way through the bun. Lay each half cut-side-up and split through the middle, but do not cut all the way through, thus creating a mini split hot dog bun. Repeat with remaining buns.
  7. Spread each bun with 2 teaspoons of the mustard mixture. Top with a wiener, split side up. Fill the split in the wiener with the Vidalia Peach Salsa.
Recipe by Christine Pittman. Photo courtesy of the Vidalia Onion Committee.
Disclosure: This post is sponsored by the Vidalia Onion Committee. All opinions are ours and honest.

Lyndsay Burginger

It’s always entertaining when Lyndsay’s in the kitchen. She’s even been known to belt out Broadway show tunes while making dinner (a handy whisk as her microphone, of course). She currently writes for her international food and travel site, Lyndsay's Travel Kitchen . Lyndsay is also on the editorial team at The Cookful.