Roasted Poblano Barbecue Bratwurst

For the Pico De Gallo:

1. Start by dicing the tomatoes. Finely dice the red onion and remove the seeds from the jalapeño pepper, then finely dice. Using mostly the leaves, chop the fresh cilantro. Drain the black beans, and carefully cut the corn from the cob (canned corn can be used as well, but fresh is recommended).
2. Add all of these ingredients to a medium-sized mixing bowl. Add the juice of one lime and a generous sprinkle of salt to start. Mix well, taste, and adjust with more lime or salt as needed.
3. Cover the bowl with plastic wrap or transfer the pico de gallo to an airtight container. Store in the refrigerator while preparing the hot dogs, allowing the flavors of the pico de gallo to meld.

For the bratwursts:

1. Preheat a large pan or fire up the grill. Cook the 4 hot dogs until they are lightly browned and heated through, turning occasionally. This usually takes 5-7 minutes.
2. While the hot dogs are cooking, lightly toast your hot dog buns.
3. Place the cooked hot dogs in the toasted buns, followed by a large spoonful of fresh pico de gallo and a generous squeeze of Tenayo Roasted Poblano Mexican-Style Barbecue Sauce.
4. Serve with your favorite side dishes and enjoy!