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General Tip

To make these on the grill, soak 16 toothpicks in water for 5 minutes to prevent burning. Wrap each hot dog with bacon and secure the bacon at each end using a toothpick. Grill over low (be careful of flare-ups!), turning frequently to avoid overcooking until bacon is browned and crisp.


Time, Temperature and Serves is approximate and is a guide only.

15 min Preparation time 60 min Cooking time Serves 8
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COLCOM hot dogs

COLCOM Streaky Bacon Strips

4 jalapeños, stemmed, halved lengthwise and seeds removed (optional)

2 tablespoons vegetable oil, plus more for drizzling (if needed)

1 small yellow onion, thinly sliced

½ small red bell pepper, thinly sliced

½ small green bell pepper, thinly sliced

Kosher salt

8 hot dog rolls

Ketchup, yellow mustard and mayonnaise, for serving



3 plum tomatoes, diced (about 1 1/2 cups)

1 avocado, diced

½ small red onion, diced (about 1/2 cup)

¼ cup chopped cilantro


  1. Heat oven to 400 degrees. Tightly wrap each COLCOM hot dogs with a strip of COLCOM bacon until most of the hot dog is covered. Transfer COLCOM hot dogs to an aluminium foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminium foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until the skin starts to blister, about 25 minutes. Roast COLCOM hot dogs until bacon is browned and starts to ripple about 30 minutes.
  2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper 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.
  3. Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
  4. Toast buns, if desired. Blot excess oil from the COLCOM 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.