The Very Interesting Patagonian Hot Dog

I love to eat adventurously, but I don't have many adventures when it comes to hot dogs.  I usually have some combination of ketchup, mustard, chopped onion, pickle relish, and sauerkraut.

 But when I read about the Patagonian hot dog, I started hunting down ingredients immediately because I am inevitably attracted to weird recipes.  I am excited to tell you that this one is a winner!

Patagonia is the region at the bottom of South America (Chile and Argentina), and apparently, these toppings make up their standard hot dog.  I did ask my aunt who lives in Ecuador if she had heard of them, and she hadn't, so maybe the Patagonian hot dogs are skipping over the rest of South America and enthralling the USA.

You will need:

avocado mayo (recipe below)

sauerkraut

chopped tomatoes

chopped cilantro

hot dogs

hot dog buns

Put all these toppings on a grilled hot dog and you may not even think of ketchup and mustard for hot dogs again.  So good!  I even bought a can of sauerkraut for these dogs since my homemade stuff is long gone and the fall cabbages are a ways off yet.  

Avocado Mayo

In a food processor, puree:

1 ripe avocado, peeled and pitted

1/3 c. mayonnaise

1 Tbsp. pickled jalapeno (or use fresh jalapeno and add some vinegar or lemon juice)

1 scallion, chopped

1 garlic clove

pinch salt

1/4 tsp. freshly ground pepper

Notes: Feel free to adjust the spiciness level to your liking, although mine turned out spicy and it was so good that way (but too much for Phoebe, sadly). The avocado mayo will keep in the fridge for about a week.  It's an excellent condiment for sandwiches or atop rice and beans or slathered on tomato slices.