Ingredients

For the guacamole:

2 ripe Hass avocados, peeled, pitted and coarsely chopped
1 large jalapeno, finely diced
3 tablespoons finely diced red onion
1 lime, juiced
2 tablespoons canola oil
3 tablespoons chopped fresh cilantro leaves
Salt
Freshly ground black pepper

For the Grilled Tomato-Chipotle Salsa:

4 plum tomatoes
4 tablespoons canola oil
Salt
Freshly ground black pepper
3 tablespoons red wine vinegar
2 teaspoons chipotle in adobo puree
3 tablespoons finely diced red onion

For the hot dogs:

8 kosher beef or turkey or chicken hot dogs
8 hot dog buns, split 3/4 of the way through
1 1/2 cups grated white Cheddar
8 pickled jalapenos, thinly sliced

Fried blue corn tortilla chips, coarsely crumbled

For the guacamole:

Directions

Combine the avocados, jalapeno, onion,
lime juice, oil and cilantro in a bowl and gently mix until combined. Season with salt and
pepper.

Ingredients

For the Grilled Tomato-Chipotle
Salsa:

Directions

Heat the grill to high. Brush tomatoes with 2
tablespoons of the canola oil and season with salt and pepper. Place on the grill and
grill until charred on all sides. Remove from the grill, slice the tomatoes in half,
remove the seeds and coarsely chop.

Whisk together the remaining 2 tablespoons of oil, vinegar, chipotle puree and onion in a
small bowl, add the tomatoes and stir to combine. Season with salt and
pepper.

Ingredients

For the hot
dogs:

Directions

Preheat the grill to high. Grill hot dogs until golden
brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side
down and grill until lightly golden brown, about 20 seconds. Place hot dogs in the buns,

top with cheese, jalapeno, guacamole, salsa and tortilla chips.