Hot Dogs with Avocado Salsa and Sour Cream

Hot Dogs with Avocado Salsa and Sour Cream

Copyright Weber



4 plum tomatoes, about 1 pound total, seeded and cut into ¼-inch dice
2 Hass avocados, cut into ¼-inch dice
2 jalapeño chile peppers, seeded (if desired) and
2 tablespoons finely chopped fresh cilantro leaves
2 tablespoons hot pepper sauce
4 teaspoons fresh lime juice
½ teaspoon kosher salt

8 all-beef hot dogs, each about 4 ounces
8 top-split or New England-style hot dog buns
1-½ cups grated Monterey Jack cheese (6 ounces)
¼ cup sour cream
½ cup finely chopped red onion


Prepare the grill for direct and indirect cooking over medium heat (350° to 450°F). 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 medium heat, with the lid closed as much as possible, 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 an equal amount of the salsa, sour cream, and onion. Serve immediately. 

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