- 4 half-smokes
- 1 habanero pepper, thinly sliced
- 4 slices bacon
- Oil, for frying
- 4 hot dog buns, toasted
- 4 tablespoons Three-Alarm Relish, recipe follows
- 12 sport peppers
- 4 teaspoons Sriracha
- 1 cup crushed jalapeno-flavored potato chips
- Three-Alarm Relish:
- 1 can chipotle peppers, chopped until smooth
- 5 Thai chile peppers, thinly sliced
- 2 cherry peppers, minced
- 2 jalapeno peppers, minced
- 1 tablespoon minced habanero peppers
- 1 tablespoon cayenne pepper
- 1 tablespoon crushed red chile flakes
- 1 tablespoon hot sauce, such as Tabasco
Cut a 1/2-inch slit lengthwise down the center of each half-smoke. Insert sliced habaneros into the slits. Wrap 1 piece of bacon around each half-smoke, tucking the ends of the bacon in so it stays secure when frying (you can also secure with toothpicks).
Heat enough oil for deep-frying in a deep, heavy-bottomed saucepot. When the oil is hot (add a pinch of flour, and if it fries then the oil is ready, or use a deep-fry thermometer to check that the oil is at 350 degrees F), carefully add the bacon-wrapped half-smokes. Fry until the bacon is crispy, 2 to 3 minutes. (If you choose not to fry the half-smokes, you can cook them in a 400 degree F oven until the bacon is crispy, or in a saute pan with a dash of cooking oil.) Remove from the oil using tongs and place on a paper-towel-lined-plate to remove any excess grease.
Split the hot dog buns open and place the half-smokes inside. Top each hot dog with 1 tablespoon Three-Alarm Relish. Tuck 3 sport peppers between the bun and dog for each hot dog. Drizzle 1 teaspoon Sriracha onto each hot dog. Finish by sprinkling crushed jalapeno chips over all the hot dogs and serve.
Cook's Note: When handling habaneros, or any chile for that matter, use caution. Never touch skin after directly touching chiles. Wear a glove when handling or repeatedly wash hands with soap and warm water when done touching them before touching face or other body part.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.Three-Alarm Relish:
Place the chipotles, Thai chiles, cherry peppers, jalapeno peppers, habanero peppers, cayenne, red chile flakes and hot sauce in a mixing bowl and combine using a spoon (do not use your hands, chiles are hot). When combined, set aside until ready to use. Makes 2 cups.
Recipe courtesy of Jacob Hunter and Drew Kim, DC-3