Chilean AvoDog
Description:
Go for the big hit with this hotdog and count on a guacamole double play.
Ingredients:
- 8 bun-length hot dogs
- 8 hot dog buns
- Mayonnaise, to taste
- Ketchup, to taste
- Mustard, to taste
- Hot sauce, to taste
- 2 medium ripe tomatoes, seeded, chopped into 1/4-inch pieces
- 1 small white onion, finely chopped
- 2 ripe Fresh Hass Avocados, seeded, peeled, chopped and mashed
- 2 limes, juiced
- Salt, to taste
Instructions:
- Grill hot dogs over medium-hot coals until lightly browned. Open hot dog buns and grill flat.
- On each hot dog bun, spread mayonnaise, ketchup, mustard; add hot sauce.
- Place hot dogs on each dressed bun and top with tomato, onion and avocado. Sprinkle with a little lime juice and salt. Serve.
Serving Suggestions:
The Hass Avocado-tomato-onion combination in this recipe also works well on veggie dogs and veggie burgers, hamburgers and more.
*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.
