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Hot Dogs with Avocado Salsa and Sour Cream

Jamie Purviance

Fuel Type:
  • People

    Serves 8

  • Prep Time

    30 min.

  • Grilling Time

    6 to 9 min.


the Ingredients

20151023095351 Row Redmeat 37


  • 4 plum tomatoes, about 455 grams total, seeded and cut into 6-millimeter dice
  • 2 ripe Hass avocados, cut into 6-millimeter dice
  • 2 jalapeño chile peppers, seeded (if desired) and minced
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 1 tablespoon hot pepper sauce, or to taste
  • 4 teaspoons fresh lime juice
  • ½ teaspoon kosher salt
  • 8 all-beef hot dogs, each about 115 grams
  • 8 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


  • Prepare the grill for indirect cooking over medium heat (180° to 230°C). 
  • In a medium bowl gently combine the salsa ingredients. Set aside at room temperature until ready to serve.
  • 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.
  • 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. 

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