HAWAIIAN HEAT DOGS WITH MANGO SALSA
My editorial calendar has been chaotic, and there are so many deadlines that I am just trying to do too much. I am learning that I have to learn to say no because I can’t do everything.
I made Mexican Hot Dogs recently, but I was craving another Hebrew National Fix. So I bought a bag and threw it on the grill. It wasn’t long before I made a spicy, refreshing mango salsa with avocado slices to use up the last of my ripe, fresh mangos.
I was worried that the hot dogs I made were too simple, but I have learned that the simpler they are, the better. With these toppings, you will have the best summery and refreshing dog of this season.
One mango, diced and peeled
1 Roma tomato, diced
One jalapeno-seeded minced
Red onion, 1/4 cup diced
Fresh cilantro leaves chopped into two tablespoons
Freshly squeezed lime juice, two tablespoons
Honey, 1/2 teaspoon
Six Hebrew National Hot Dogs
Six hot dog buns
Avocado, halved, seeds removed, peeled, and thinly sliced
Combine mango, tomato, and red onion with cilantro, lime, honey, and salt in a large bowl. Set aside.
Preheat the grill to medium heat. Add the hot dogs to grill and cook for 3-4 minutes until golden brown.
Add hot dogs to each bun and top with avocado, mango salsa, or both.