A great picnic addition!
FRIED SALAMI PROVOLONE-STUFFED HOT DOG
6 Kosher beef hot dogs (sliced lengthwise keeping the hot dog in one piece)
6 slices sharp provolone cheese
12 slices salami
6 potato hot dog buns (toasted)
canola oil (for frying)
toothpicks (to secure)
HOT PEPPER RELISH:
2 tablespoons olive oil
2 jalapenos (stems removed, roughly chopped)
2 red bell peppers (stems and seeds removed, roughly chopped)
2 cloves garlic (peeled)
1/2 red onion (peeled, roughly chopped)
5 tablespoons red wine vinegar
2 tablespoons sugar
1/2 teaspoon Kosher salt
Preheat 3-inches of canola oil in a Dutch oven to 345ºF. Place a baking rack inside of a baking sheet.
Slice each piece of provolone cheese in half. Place the halved piece of cheese down the center of the split hot dog and close the two halves together. Roll the hot dog in two pieces of salami to cover and secure with toothpicks. Repeat with the remaining hot dogs.
Drop the hot dogs into the fry oil and allow to cook until golden brown and crispy, about 4-5 minutes. Remove to the baking rack and repeat with remaining hot dogs.
Serve hot dogs in a toasted potato bun with the hot pepper relish on top.
For the Hot Pepper Relish: Heat a medium saucepan with olive oil over medium heat. In the bowl of a food processor, add the jalapenos, red bell peppers, garlic and onion and pulse until finely chopped. Remove the mixture to the saucepan and allow to simmer until softened, about 5 minutes. Add the vinegar, sugar and salt and allow to simmer until the mixture is cooked through and slightly reduced, another 15 minutes. Remove to a bowl and allow to cool completely.
Tip: The relish is great to use as a condiment for sandwiches as well! Store in an airtight container in the refrigerator for up to 2 weeks.