Chilean Style Hot Dogs With Avocado Chili Relish Food

MEXICAN HOT DOGS

Steps:

• Heat oven to 400 degrees. Tightly wrap each hot dog with a strip of bacon until most of the hot dog is covered. Transfer hot dogs to an aluminum foil-lined baking sheet. If using jalapeños, place them skin-side down on a separate aluminum foil-lined baking sheet and lightly drizzle with oil. Roast jalapeños until skin starts to blister, about 25 minutes. Roast hot dogs until bacon is browned and starts to ripple, about 30 minutes.
• Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high. Add the yellow onion and cook, stirring frequently, until it begins to brown and shrinks by half, about 10 minutes. Stir in bell pepper and the remaining 1 tablespoon oil; season to taste with salt. Remove from heat when onions are caramelized and peppers are soft, about 20 minutes.
• Make the pico de gallo with avocado: Combine tomatoes, avocado, red onion, cilantro and lime juice in a medium bowl. Season to taste with salt and set aside.
• Toast buns, if desired. Blot excess oil from the hot dogs with a paper towel and transfer to buns. Top with onions, peppers and pico de gallo. Drizzle with ketchup, mustard and mayonnaise. Finish with roasted jalapeños, if desired.

CHILEAN-STYLE HOT DOGS WITH AVOCADO-CHILI RELISH

Steps:

• AVOCADO-CHILI RELISH:.
• In a bowl whisk together olive oil, cilantro, jalapenos, shallots, and lime juice.
• Gently fold in tomatoes and avocados.
• Sprinkle lightly with salt and pepper; set aside.
• Prepare frankfurters as desired.- (We chose to grill them) over medium heat.
• In a small bowl, mix the butter and garlic.
• Spread butter mixture on the sub rolls.
• In a large frying pan or on a grill rack over medium heat, place the rolls buttered side down and toast until light golden.
• TO SERVE:.
• Tuck frankfurters in toasted rolls and top with Avocado-Chili Relish. Serve immediately. Makes 4 to 6 servings.
• *When working with hot chile peppers, wear plastic gloves or wash hands well after cutting; the peppers contain oil that may burn skin and eyes.

CHILI RELISH

Steps:

• Pre-heat oven to 180 degrees Celsius.
• Place chillies, capsicums, garlic& onion on a tray, sprinkle lightly with oil.
• Bake for 40minutes.
• Peel skin from capsicum when cool enough to handle.
• Pulse vegetables in a blender& process until smooth, but still slightly chunky (personal preference).
• Place in a saucepan with brown sugar& fish sauce.
• Simmer 5 minutes.