- 6 hot dog buns
- 6 beef hot dogs
- Fresh Guacamole recipe (see below)
- Fresh Tomato and Corn Salsa recipe (see below)
- 1/4 cup shredded Cheddar cheese
- Fresh Guacamole Recipe:
- 2 ripe Hass avocados, peeled and seeded
- 1 plum tomato, diced into 1/4 inch pieces
- 1 clove garlic
- 1/2 onion, finely chopped
- 1/4 teaspoon coarse salt
- 1 dash white pepper to taste
- Juice from one squeezed lemon wedge
- Fresh Tomato and Corn Salsa Recipe:
- 3 plum tomatoes, diced into 1/4 inch pieces
- 1/2 red onion, minced
- 1/2 green pepper, seeded and diced
- 1/4 jalapeno pepper, seeded and minced
- 4 tablespoons corn
- 1 clove garlic, minced
- 4 sprigs cilantro, minced
- 1/4 teaspoon coarse salt
- 1 dash white pepper to taste
- Slowly sear the hot dogs in a frying pan with a tablespoon full of oil until it is slightly crisp.
- Place the hot dogs in the buns and add Guacamole on one side of the hot dog and Salsa on the other side of the hot dog.
- Sprinkle cheddar cheese on top and garnish with a spring of parsley.
- Guacamole: Mix all ingredients with a fork to achieve a smooth consistency. Refrigerate until use.
- Fresh Tomato and Corn Salsa: Gently mix ingredients in a bowl. Refrigerate until use.