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Tailgater Collection

Tailgater Collection Recipe
Yield: 12 Servings

Yield: 12 Servings

Pull together all the tasty fixins’ for a tailgate party spread to go. Game day has never been so easy!

Ingredient Weight Measure
Simplot Harvest Fresh™ Avocados: Extreme Supreme Guacamole, Frozen 12/1lb 1 lb. 1 bag
Simplot RoastWorks®: RTE Flame-Roasted Peppers & Onions Blend 6/2.5lb 20 oz. 1/2 bag
Simplot RoastWorks®: RTE Flame-Roasted Pineapple & Pepper Blend 6/2.5lb 20 oz. 1/2 bag
Simplot Select Recipe® Fries: Sea Salt Chips, Skin On 1/8" 2 1/2 lbs. 1/2 bag
Red wine vinegar 2 cups
Lime juice, fresh 8 fl. oz. 1 cup
Sugar, granulated 4 oz. 1/2 cup
Grenadine syrup 1/4 cup
Kosher salt 1 Tbsp.
Water 8 fl. oz. 1 cup
Red onions, root and skin removed, thinly sliced 2 each
Tomatoes, halved, sliced 12 oz. 3 each
Spicy mustard 6 oz.
French fried crispy onions 3.5 oz. 12 each
King's Hawaiian rolls, 3 per bun, split across the top to create a bun 36 oz. 3 packages
Hot dog buns, assorted styles 26 oz. 12 count
Hot dogs, prepared 22 oz. 12 each
Plant-based sausage links, prepared (hot dog size) 34 oz. 12 each
Preparation Instructions:
Step 1
Thaw avocado, peppers and onions, and pineapple and pepper blend according to package instructions. Prepare chips according to package instructions. Transfer to tray, uncovered and store ambient.
Step 2
In a medium pot, bring vinegar, lime juice, sugar, syrup, kosher salt and water to a boil over medium-high heat. Place onions in a non-reactive container or jar. Cover with warm liquid and press to coat with a spatula. Refrigerate for at least 1 hour, ideally overnight.
Step 3
To assemble catering board or box arrange the following items for service. Begin by placing condiments (pineapple, guacamole, tomatoes, mustard, pickled and fried onions), toasted buns, hot dogs and link sausages in to-go containers or serve ware. Serve with chips on the side.
Products used in this recipe

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