Sonoran Hot Dogs

Ingredients

• 8 Fischer's Jumbo Franks
• 8 bacon strips
• 4 jalepeños, stemmed, halved lengthwise and seeds removed
• 2 Tbsp. vegetable oil
• 1 small yellow onion, thinly sliced
• 1/2 small red bell pepper, thinly sliced
• salt
• 8 hot dog buns
• ketchup, yellow mustard and other toppings as desired

For pico de gallo:

• 3 plum tomatoes, diced
• 1 avocado, diced
• 1/2 small red onion, diced
• 1/4 c. chopped cilantro
• lime juice

Directions

1. Wrap each hot dog in a strip of bacon and bake for 30 minutes on 400 degrees on an aluminum foil-lined baking sheet. Roast the jalepeños on a separate foil-lined baking sheet after coating with oil for about 25 minutes.
2. Heat 1 Tbsp. vegetable oil in a large skillet over medium-high heat. Add the yellow onion, and cook about 10 minutes. Stir in the bell pepper and remaining oil. Season with salt and cook for an additional 20 minutes.
3. To make the pico de gallo, combine the tomatoes, avocado, red onion, cilantro, and a drizzle of lime juice in a medium bowl. Season with salt and set aside.
4. Build your hot dogs with desired toppings. Enjoy!