2 Tbsp vegetable oil.
1 large white onion, thinly sliced.
8 bun length hot dogs.
8 hot dog buns.
mayonnaise, to taste.
ketchup, to taste.
mustard, to taste.
hot sauce, to taste.
2 medium ripe tomatoes, seeded and chopped into 1/4inch pieces.
1 small white onion, finely chopped.
2 large ripe Hass avocados, halved, pitted, peeled, chopped and mashed.
2 limes, juiced.
salt, to taste.
In large skillet, heat oil over medium-high heat; add sliced onions to pan. Cook onions, stirring frequently until wilted.
Reduce heat to low and caramelize onions, stirring occasionally (about 15 minutes); set aside.
Grill hot dogs over medium-hot coals until lightly browned.
Open hot dog buns and grill flat.
On each hot dog bun, spread mayonnaise, ketchup, mustard; add hot sauce.
Place hot dogs on each dressed bun and top with grilled onions, tomato, raw onion and avocado. Sprinkle with a little lime juice and salt.
Serve.
Recipe provided by the Chilean Avocado Importers Association
http://www.chileanavocados.org
