Ingredients Instructions

Salsa

4 plum tomatoes, about 1 pound total, seeded and cut into ¼-inch dice 2 ripe Hass avocados, cut into ¼-inch dice 2 jalapeño chile peppers, seeded (if desired) and minced 2 tablespoons finely chopped fresh cilantro leaves 1 tablespoons hot pepper sauce, or to taste 4 teaspoons fresh lime juice 1/2 teaspoons kosher salt

 

8 all-beef hot dogs, each about 4 ounces 8 top-split or New England-style hot dog buns 1 cups shredded Monterey Jack cheese (about 1 cup) 1/4 cups sour cream 1/2 cups finely chopped red onion

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1. Prepare the grill for indirect cooking over medium heat (350° to 450°F) .
2. In a medium bowl gently combine the avocado salsa ingredients. Set aside at room temperature until ready to serve.
3. Brush the cooking grates clean. Cut a few shallow slashes in each hot dog. Grill the hot dogs on the barbeque 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.
4. 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.