sonoran hot dog

Ingredients

• 6 jalapenos, stems & seeds removed then rough chopped
• 1/2 small yellow onion, peeled and rough chopped
• 4 cloves garlic, peeled
• Juice of 2 limes
• 1 teaspoon cumin
• 1 avocado, peeled and seeded
• 1/3 cup loosely packed cilantro
• 1/4 - 1/3 cup neutral oil
• Kosher salt & fresh ground pepper
• 6 hot dogs
• 6 strips regular bacon (I just mean not the thick strips)
• 1/2 large yellow onion, sliced thin
• 3/4 cup finely diced white onion
• 3/4 cup finely diced tomato
• One 15 ounce can pinto beans, warmed
• 6 buns
• Mayo
• Make the sauce - heat a tablespoon of the oil in a skillet and put in the jalapenos, onion and garlic
• Cook until just softened and beginning to get a little color, then set aside to cool slightly
• Put into a processor with the lime juice, cumin, avocado and cilantro - whiz until relatively smooth, and with the motor running drizzle in the oil until it’s at your desired consistency
• Season to taste with salt & pepper, then set aside
• Wrap each dog with bacon, then cook in a non-stick pan until crispy all around
• While they cook, saute the sliced onion in some of the bacon fat until softened and beginning to caramelize - set aside
• Build in the bun: first the dog, add some beans, diced onion, sauteed onion, tomato, mayo and finally the jalapeno sauce