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Recipe From by Jamie Purviance

Hot Dogs with Avocado Salsa and Sour Cream

  • People

    Serves 8

  • Prep Time

    30 min.

  • Grilling Time

    6 to 9 min.

People
Serves 8
Prep Time
30 min.
Grilling Time
6 to 9 min.

the Ingredients

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Salsa

  • plum tomatoes, about 450 grams total, seeded and cut into 0.5 centimetre dice
  • ripe Hass avocados, cut into 0.5 centimetre dice
  • jalapeno chile peppers, seeded (if desired) and minced
  • finely chopped fresh cilantro leaves
  • hot pepper sauce, or to taste
  • fresh lime juice
  • kosher salt
 
  • all-beef hot dogs, each about 115 grams
  • top-split or New England-style hot dog buns
  • 100 grams shredded Monterey Jack cheese (about 100 grams)
  • 60 milliliters sour cream
  • 60 grams finely chopped red onion

Instructions

  • 01 Prepare the grill for indirect cooking over medium heat (180°C to 230°C). 
  • 02 In a medium bowl gently combine the salsa ingredients. Set aside at room temperature until ready to serve.
  • 03 Brush the cooking grates clean. Cut a few shallow slashes in each hot dog. Grill the hot dogs over direct heat, with the lid closed, until lightly marked on the outside and hot all the way through, 5 to 7 minutes, turning occasionally.
  • 04 Place the hot dogs in the buns, being careful to keep the two halves of each bun in one piece. Top each hot dog with about 3 tablespoons of cheese and grill, with the hot dogs and cheese facing up, over indirect medium heat,with the lid closed, until the cheese is melted, 1 to 2 minutes. Remove from the grill and top each with the salsa, sour cream and onion. Serve immediately. 
Ingredients
Instructions