For the Posh Dogs

  • 8 posh dogs
  • 8 bacon strips
  • 4 jalapeños stemmed, halved lengthwise and seeds removed
  • 2 tbsp light olive oil, plus more for drizzling (optional)
  • 1 small red onion, thinly sliced
  • ½ small red pepper, thinly sliced
  • ½ small green pepper, thinly sliced
  • sea salt
  • 8 hot dog buns
  • ketchup, yellow mustard and mayonnaise for serving

For the Pico De Gallo

  • plum tomatoes, diced
  • 1 avocado, diced
  • ½ small red onion, diced
  • Large handful of chopped coriander


  • Heat oven or BBQ. Tightly wrap each posh dog with a strip of bacon until most of the posh dog is covered. Transfer posh dogs to foil-lined baking sheet.
  • If using jalapeños, place them skin-side down on a separate foil-lined baking sheet and lightly drizzle with oil.
  • Roast jalapeños until skin starts to blister, about 25 minutes.
  • Roast posh dogs until bacon is browned and starts to ripple, about 30 minutes.
  • Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high.
  • Add the red onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes.
  • Stir in peppers and the remaining 1 tablespoon oil; season to taste with salt.
  • Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.

Make the pico de gallo with avocado

  • Combine tomatoes, avocado, red onion, coriander and lime juice in a medium bowl. Season to taste with salt and set aside.

To finish

  • Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.


  • To make these on the BBQ grill, soak 16 toothpicks in water for 5 minutes to prevent burning. Wrap each posh dog with bacon and secure the bacon at each end using a toothpick. Grill turning frequently to avoid overcooking, until bacon is browned and crisp