Wrap one slice of bacon around each hot dog, leaving about 1/2 inch (1.25 cm) clear on each end. Secure the edges with toothpicks if needed.
Place a large skillet over medium heat. Once thoroughly heated, arrange 2 bacon wrapped hot dogs on one side of the skillet and place a handful of the sliced onion and peppers on the other side of the skillet in a thin layer. Place 2 of the jalapeños next to the hot dogs.
Cook the hot dogs on each side until the bacon is starting to crisp and become golden. Once set, carefully remove the toothpicks and cook the other two sides so all parts of the bacon are crisp and golden.
Occasionally toss the onions and peppers until lightly grilled. Season to taste with salt and freshly ground black pepper.
Once charred on one side, turn the jalapeños to brown the other side until deeply golden and fragrant.
Remove the hot dogs, onions, and peppers from the skillet and repeat with remaining ingredients.
Place each hot dog in a hot dog bun. Top with the grilled onions and peppers. Drizzle to taste with the ketchup, mustard, and mayonnaise.
Serve hot with the charred jalapeño peppers.