Mexican Hot Dogs with Pico Verde | TABASCO® Recipes

Ingredients

• 1 tablespoon TABASCO ® Green Jalapeño Sauce
• 2 tomatillos, husked, rinsed, cut into small dice
• 6 scallions, white and light green parts thinly sliced
• 1 ripe avocado, halved, pitted, cut into small dice
• 1/2 cup cilantro, leaves and upper parts of stems chopped
• 2 tablespoons freshly squeezed lime juice
• 2 tablespoons olive oil
• 1 teaspoon kosher or coarse sea salt, or to taste
• ½ pound Mexican chorizo, casings removed and chopped
• 6 slices bacon
• 6 turkey franks
• 4 cups Oaxaca cheese, shredded
• 6 hot dog buns