With grill season heating up, hot dogs are a no-brainer. Purists can argue in favor of a simple stripe of ketchup or mustard and some sauerkraut, but we say, up the ante with these inspired (and easy!) toppers.
By Allison Baker
Cook 1 pound sliced onions in 2 tablespoons vegetable oil over low heat, covered, for 10 minutes. Stir in 1 cup prepared salsa, 1 teaspoon sugar, and 2 tablespoons chopped pickled jalapenos. Simmer, covered, for 10 minutes. Top with shredded cheddar cheese.