Written on May 8, 2013 at 8:30 am , by Kristin Porter
Although the Midwest received enough snow last week to cancel schools and build a new army of snowmen, they’ve all but surrendered to the sun, and warmer weather is our forecast for the foreseeable future. Why, I think we’ve finally turned the corner into spring!
(By the way, that is the 50th and final time I will be making that proclamation this year, mmkay, Mother Nature?!)
Anyway, I got in one good grilling session before the weather turned on us last week, and tried out a perfect grilling recipe for spring – Chilean Style Hot Dogs with Avocado-Chili Relish. Translation, grilled hot dogs with spicy avocado salsa, y’all!
There’s nothing I like better than firing up the grill on a warm spring evening, getting something sizzling on the grill, and then serving it up with a chilled, homemade salsa. Something about that fresh burst of flavor goes so well with a charbroiled grill offering – especially hot dogs.
I don’t turn to hot dogs too often in the fall and winter months, but they always seem to call when the grill gets going. There are tons of healthier options out there these days made without preservatives and with grass-fed beef, too. I really like Applegate’s Organic Uncured Beef Hot Dogs. They get me all fired up! (Sorry, had to.)
Anyway, back to this dish – I loved the way the salty, smoky hot dog tasted with this cool and spicy Avocado-Chili Relish, made with fresh jalapeno, lime juice, cilantro, tomato, and one of my current obsessions – avocados.
Lately I’ve been finding any and every excuse to work tropical-tasting, creamy avocados into my day. From whipping up Lazy Girl’s Guacamole for a snack (mashed avocado with a squeeze of lime juice plus salt and pepper,) to topping sandwiches and toast with a few slices, and including a quarter or half in my morning smoothies, avocados add a rich and nutritious boost to many of my favorite foods, and are so versatile.
Tip: There are a number of ways you can get the flesh of an avocado out of its dark green jacket, but my favorite method is to cut around the pit and twist to separate, then simply peel the skin off.
If hot dogs just aren’t your thing, this sassy salsa would pair really well with grilled chicken or a firm, grill-worthy-fish like salmon or mahi mahi. My mouth is watering just thinking about it! Enjoy!
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