Ingredients
- 2 ripe Hass avocados
- halved
- pitted and peeled
- 1 to 2 jalapenos
- finely diced
- 1/2 small red onion
- finely diced
- Fresh limes
- Chopped fresh cilantro leaves
- Canola oil
- as needed
- Salt and freshly cracked black pepper
- 4 plum tomatoes
- seeded and coarsely chopped
- 1 lime
- juiced
- 1/2 bunch cilantro leaves
- coarsely chopped
- 1/2 small red onion
- finely diced
- 2 tablespoons red wine vinegar
- 1 tablespoon chipotle in adobo puree
- 8 hot dog buns
- 8 hot dogs
- grilled
- Grated Monterey Jack cheese
- Guacamole
- Tomato-Chipotle Salsa
- Fried Blue corn tortilla chips
- Hot sauce
- Pickled jalapenos
- sliced or chopped
Instructions
- Guacamole: Coarsely smash all of the ingredients into a bowl and set aside.
- Salsa: Stir all of the ingredients together in a bowl and let them sit at room temperature for 30 minutes.
- Preheat a grill to medium.
- Assembly: Put the buns on the grill to toast.
- Put a sheet of aluminum foil onto the grill and add the grilled hot dogs.
- Sprinkle with cheese and allow it to melt.
- Add the hot dogs to the grilled buns, then top with guacamole, salsa, blue corn tortillas, hot sauce and pickled jalapenos.
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