Mexican hot dog

Ingredients:

Guacamole sauce

• 2 ripe Hass avocados, peeled, pitted and coarsely chopped
• 3 tablespoons finely chopped red onion
• 2 tbsp. l. canola oil
• 3 tablespoons freshly chopped cilantro leaves
• 1 large jalapeño pepper, finely chopped
• 1 lime, squeezed into juice
• Freshly ground black pepper
• Salt

Salsa sauce

• 4 plum tomatoes
• 4 tbsp. l. canola oil
• 3 tablespoons red wine vinegar
• 2 teaspoons smoked jalapeno peppers in adobo sauce, pureed
• 3 tablespoons finely chopped red onion
• Salt
• Freshly ground black pepper

Hot dogs

• 8 beef, turkey, or chicken sausages
• 8 hot dog buns, cut 3/4 lengthwise
• 1.5 tbsp. grated Cheddar cheese
• 8 thinly sliced ​​pickled jalapeños
• Coarsely crushed corn chips

Preparation:

1. Prepare guacamole sauce.
   
   In a bowl, gently combine the avocado, jalapeño, onion, lime juice, oil, and cilantro. Season with salt and pepper.
2. Prepare the salsa sauce.
   
   Preheat the grill. Toss the tomatoes in 2 tablespoons of canola oil and season with salt and pepper. Place on the grill and cook until the tomatoes are golden brown on all sides. Remove and cut the tomatoes in half, remove the seeds, and roughly chop the flesh.
3. In a small bowl, combine the remaining canola oil, vinegar, jalapeño puree, and onion. Add the tomatoes and toss again. Season with salt and pepper.
4. Prepare hot dogs.
   
   Preheat the grill. Grill the sausages until golden brown, about 7 minutes. Remove to a plate. Place the buns, cut side down, on the grill and grill until lightly golden brown, about 20 seconds. Place the sausages in the buns and top with cheese, jalapeños, guacamole, salsa, and tortilla chips.