Prep: 25 min ∙ Cook: 35 min ∙ Makes: 8 Hot Dogs
- 1 Fresh Avocado (Cut in half, seed removed)
- 1 Tbsp. of Lime Juice
- 1 Tbsp. Cilantro (Finely Diced)
- 1-2 Tbsp. Water
- Salt & Pepper
- Sweet & Spicy Relish
- 1/4 Cup of Cornichons (Diced)
- 1 Ear of Corn (Roasted in the Cob, then cooled)
- 1/4 Cup of Picked Cherry Peppers (Sliced)
- Bacon Crumbles
- 1/4 Lb. of Bacon (Diced)
- Tabañero Original Hot Sauce
- 1 Package of All-Beef Hot Dogs
- 1 Large Package of Whole Wheat Hot Dog Buns
Using a large spoon, remove the meat of the Avocado from its skin and place it in a food processor. Add Lime Juice, Cilantro, and Salt & Pepper to taste. Place the lid on the food processor and puree. Adjust the thickness of the puree with a little bit of water if necessary. Then pour the puree into a squeeze bottle and refrigerate until ready to use.
Sweet & Spicy Relish:
Peel back the husk from the grilled corn. Using a sharp knife, slice off the cooked kernels. Break up the slices of corn in a small bowl. Then take the sliced cherry peppers, dice them, and add them into the same bowl as the corn. Repeat the same process with the Cornichons. Take a splash of the pickling liquid from the cornichons and add it to the mixture. Set the relish aside until you're ready to prepare the hot dogs.
Heat a sauté pan on the stove top at 3/4 heat. Add the bacon to the hot pan, breaking apart the diced bacon with a wooden spoon, and begin to render. Reduce the heat to low and continue stirring the bacon until it's golden brown and crispy. Reserve the bacon grease into a coffee cup and place the crispy bacon crumbles on a paper towel to absorb the remaining grease.
Toast or steam your hot dog buns. Boil and/or grill your hot dogs and place them into the buns. Spoon a heaping layer of the Sweet & Spicy relish onto your hot dogs. Zig-zag the Avocado Puree & Tabañero Original Hot Sauce over the relish. Then put a stripe of crispy bacon down the center and enjoy!