Loading...

Preheat oven to 400°F. On a baking tray, toss the chopped green bell peppers and smashed garlic cloves with 1 tablespoon of olive oil, salt, and black pepper. Roast for 15 minutes, or until softened and slightly charred.

Once roasted, transfer the bell peppers and garlic to a blender. Add the halved avocado, pickled jalapeño brine, and Cholula Jalapeño Poblano Hot Sauce. Blend until a smooth, light green, creamy sauce forms. Taste and adjust seasoning if needed. Transfer the sauce to a glass bowl and set aside.
Prepare the toppings: slice the fresh green jalapeños into rings, grate the Monterey Jack cheese, and dice the red onion. Set aside.

Heat a large skillet over medium heat. Add the hot dogs and cook for 5-7 minutes, turning occasionally, until heated through and lightly browned on all sides.

To assemble each Seadog, place a cooked hot dog into a hot dog bun. Spread a generous spoonful of the creamy green sauce over the hot dog.

Top with a layer of grated Monterey Jack cheese and sprinkle with diced red onion. Arrange several slices of fresh green jalapeño rings on top. Serve immediately.


Preheat oven to 400°F. On a baking tray, toss the chopped green bell peppers and smashed garlic cloves with 1 tablespoon of olive oil, salt, and black pepper. Roast for 15 minutes, or until softened and slightly charred.

Once roasted, transfer the bell peppers and garlic to a blender. Add the halved avocado, pickled jalapeño brine, and Cholula Jalapeño Poblano Hot Sauce. Blend until a smooth, light green, creamy sauce forms. Taste and adjust seasoning if needed. Transfer the sauce to a glass bowl and set aside.
Prepare the toppings: slice the fresh green jalapeños into rings, grate the Monterey Jack cheese, and dice the red onion. Set aside.

Heat a large skillet over medium heat. Add the hot dogs and cook for 5-7 minutes, turning occasionally, until heated through and lightly browned on all sides.

To assemble each Seadog, place a cooked hot dog into a hot dog bun. Spread a generous spoonful of the creamy green sauce over the hot dog.

Top with a layer of grated Monterey Jack cheese and sprinkle with diced red onion. Arrange several slices of fresh green jalapeño rings on top. Serve immediately.
