Tijuana Dogs: Mexican Bacon-wrapped Hot Dogs with Pico de Gallo, Jalapeño, Pineapple, Avocado, and C

Ingredients

• For the Pico de Gallo
• 3/4 cup diced roma tomatoes (about 2 medium)
• 1/2 teaspoon Kosher salt, plus more to taste
• 1/3 cup finely diced white onion (about 1/2 a small onion)
• 2 tablespoon finely chopped fresh cilantro
• 1 tablespoon finely diced seeded jalapeño (about 1 small)
• 2 teaspoon freshly squeezed lime juice from 1 lime
• 1 teaspoon freshly minced garlic (about 1 medium clove)
• For the Hot Dogs
• 2 large jalapeños
• 8 all-beef hot dogs
• 8 strips of bacon
• 8 hot dog buns
• 3/4 cup finely diced fresh pineapple
• 1 large ripe avocado, halved, pitted, and sliced
• 1/3 cup crema or sour cream