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

Salt pinch

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.

Serve immediately