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Loaded hot dogs with salsa, charred serranos, and cilantro on toasted buns in tray.

How to Make Cinco de Mayo Hot Dogs

These Cinco de Mayo hot dogs are what happens when a basic cookout dog gets invited to a party and actually shows up dressed. Charred serrano peppers, creamy mayo, and a quick pickled jalapeño–tomato salsa turn this into a loud, juicy, no-going-back kind of hot dog.
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Prep Time 15 minutes
Cook Time 10 minutes
Course Main Course
Servings 4 Hot Dogs

EQUIPMENT (PAID LINKS)

Ingredients
  

  • ½ cup white onion finely chopped
  • 2 Roma tomatoes finely chopped
  • 2 tablespoons chopped pickled jalapeños
  • 2 tablespoons jalapeño pickling juice
  • ½ teaspoon Diamond Crystal kosher salt
  • 4 serrano peppers sliced lengthwise
  • 4 beef hot dogs
  • 4 hot dog buns preferably brioche
  • Mayonnaise to taste
  • Ketchup to taste
  • Yellow mustard to taste
  • Chopped fresh cilantro for garnish

Instructions

  • Make the Salsa: In a mixing bowl, stir together the chopped onion, tomatoes, pickled jalapeños, jalapeño juice, and kosher salt. Taste and adjust seasoning if needed, then set aside so the flavors can come together while you cook everything else.
    ½ cup white onion, 2 Roma tomatoes, 2 tablespoons chopped pickled jalapeños, 2 tablespoons jalapeño pickling juice, ½ teaspoon Diamond Crystal kosher salt
    Fresh salsa in glass bowl with diced tomatoes, white onion, and jalapeños on marble countertop.
  • Prep the Hot Dogs: Lightly score the hot dogs with shallow crosshatch cuts if you want extra browning and better sauce grip. This step is optional, but it adds flavor and texture.
    4 beef hot dogs
  • Char the Serranos: Heat a grill pan or large skillet over medium-high heat and lightly grease it. Add the serrano peppers cut-side down and cook until blistered and softened, flipping once. Remove to a plate when nicely charred.
    4 serrano peppers
    Charred serrano peppers blistering in grill pan over stovetop flame on marble countertop.
  • Cook the Hot Dogs: Place the hot dogs in the same pan and cook for 3 to 5 minutes, turning every 45 to 60 seconds, until evenly browned and heated through.
  • Warm the Buns: Steam or lightly toast the buns until warm and soft. Don’t skip this—cold buns ruin the whole situation.
    4 hot dog buns
    Steaming hot dog buns in metal steamer basket on marble countertop with soft natural light.
  • Assemble and Serve: Spread mayonnaise inside each warm bun. Add a hot dog, spoon over the salsa, drizzle with ketchup and mustard, top with the charred serranos, and finish with chopped cilantro. Serve immediately while everything’s hot, messy, and exactly how it should be.
    Mayonnaise, Ketchup, Yellow mustard, Chopped fresh cilantro