1 ea Side split hot dog bun
1 tbsp Butter
1 tbsp Sriracha Aioli*
2 tbsp Salsa Roja, drizzle
1 ea Hot Dog, grilled
Napa Ponzu Slaw
1. Spread bun on each side with butter. Place on grill to toast. Then remove hot dog from hot water bath and place on grill with bun. Remove bun from grill and spread each side with Sriracha Aioli. Drizzle each side with Kogi Salsa Roja. Remove hot dog from grill to bun. Top with Napa Ponzu Slaw then serve.
2 fl oz Sweet Baby Ray's Sriracha
2 fl oz Ken's Premium Mayonnaise
1. Combine ingredients in a bowl and mix together. Set aside.