Tropical Hot Dog Bar

When it comes to hot dogs, it’s all about the toppings. I like to lay them on heavy, and the more creative the better. Colorful, juicy, tangy, crunchy, you name it, I want it, and I’ve got it here today. I could have gone on forever coming up with these vibrant relishes and salsas ~ I had to stop myself eventually, and in fact there were a few more than didn’t make it into the photo. Go ahead and improvise on what I’ve started, the possibilities are endless, and you can’t go wrong with this cast of characters.

• 8 hot dogs
• 8 hot dog buns

• 4 passion fruit, halved, with flesh scooped out (either with seeds or strain them)
• 1/2 cup mustard of your choice

• 4 ripe but still firm kiwi, peeled and cut in small dice
• 1 red jalapeno pepper, minced
• 1 tsp yellow mustard seeds
• juice of 1 lime, 2 if they are small or dry

• 1 ripe but still firm mango, peeled and cut in small dice
• 3 Tbsp minced red onion
• 3 Tbsp minced fresh cilantro
• juice of 1 lime, 2 if they are small or dry

• 1/2 Maui onion, or other sweet variety
• 1/4 cup mayonnaise
• 2 Tbsp mild vinegar such as champagne or apple cider
• 2 Tbsp yellow mustard seeds
• salt and pepper to taste

• 1 cup sweetened shredded coconut
• 1/4 cup mayonnaise
• 2 Tbsp mild vinegar such as champagne or apple cider
• 1 Tbsp yellow mustard seed

• 1/2 papaya, cut in small dice
• juice of 1 lime, or 2 if they are small or dry
• handful of chopped fresh cilantro

• 1/2 small pineapple, cut in small dice
• juice of 1 lime, or 2 if they are small or dry
• 1 jalapeno, minced
• handful of chopped fresh cilantro

• 1 large or 2 small ripe but firm avocados, cut in small dice
• juice of 1 or 2 limes, depending on size
• 1/4 cup minced red onion or thinly sliced green onions
• salt to taste