Caramelized Hot Dog Taco with Pineapple Salsa

The Original Original


Caramelized Hot Dog Taco with Pineapple Salsa

Recipe by Tara Cox

Makes two Hot Dogs


  • 1 Feltman’s hot dog
  • ¼ cup fresh pineapple, juice reserved
  • ½ tablespoon pickled jalapeno 
  • ¼ teaspoon cumin
  • ½ tablespoon white onion
  • 1 tablespoon chopped cilantro
  • ¼ - ½  lime
  • Pinch of salt
  • 2 mini tortillas (“street taco” sized); sweet Hawaiian style preferred 
  • Shredded mexican cheese


  • In a small bowl, mix together pineapple, pickled jalapeno, cumin, onion, and cilantro.  Spritz with lime. Add a pinch of salt and stir. Taste and adjust ingredients to your preferences, adding pickled jalapeno for more kick or pineapple for a sweeter salsa.
  • Place taco shells in a pan or griddle over low heat.  Top with shredded cheese, let melt slowly while hot dogs are being prepared.  When cheese is melted, transfer to a plate.
  • Place a pan over medium heat.  
  • Cut the hot dog  in half crosswise then cut each half again, lengthwise. Cut each quarter in half lengthwise and then chop into little chunks).
  • In a small bowl, mix hot dog pieces with a small amount of pineapple juice. If there’s not enough juice, mix a small amount of sugar and warm water together until the sugar dissolves and pour over hot dogs.  
  • Add hot dogs to the pan, keeping heat at medium.  Stir occasionally ensuring all sides get browned; you’ll notice dark bits as the hot dogs begin to caramelize.  After about 5 minutes, remove hot dogs and divide among the taco shells.
  • Top with pineapple salsa and enjoy!

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The Original Way


Feltman's deli style mustard





There’s no wrong way to eat a Feltman’s hot dog. But the truly original way is on a potato bun with a healthy serving of Feltman’s Deli Style Mustard, made with apple cider vinegar.

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