PICO DE GALLO HOT DOGS

EIGHT SERVINGS:

8 HOT DOG BUNS
8 TURKEY BREAST FRANKS
MUSTARD OR MAYONNAISE

PICO DE GALLO:

5 GoodFarms™ ROMA TOMATOES
½ WHITE ONION
½ CUP OF PICKLED JALAPEÑO PEPPERS

GUACAMOLE:

2 AVOCADOS
1 TSP OF GARLIC SALT

PREPARING THE PICO DE GALLO AND GUACAMOLE:

1. (PICO DE GALLO) CHOP THE ROMA TOMATOES, ONION, AND PICKLED JALAPEÑOS INTO SMALL PIECES, THEN MIX THEM IN A BOWL.

2. (GUACAMOLE) USE A KNIFE TO CUT THROUGH THE STEM OF THE AVOCADO UNTIL HITTING THE PIT, THEN GLIDE THE KNIFE AROUND IT TO CUT THE AVOCADO IN HALF LENGTHWISE.

3. TWIST BOTH HALVES TO SEPARATE THEM.

4. REMOVE THE PIT FROM THE AVOCADO BY TAPPING IT TO LOOSEN IT AND THEN TWISTING IT OUT WITH A KNIFE.

5. SCOOP THE AVOCADO OUT FROM THE SKIN AND PUT IT INTO A BOWL.

6. SMASH IT WITH A FORK AND MIX IN THE GARLIC SALT.

MAKING THE HOT DOGS:

7. FRY, STEAM, OR BARBECUE THE FRANKS.

8. SPREAD MAYONNAISE OR MUSTARD ON THE INSIDE OF THE BUNS.

9. SET THE FRANKS INTO THE BUNS, THEN SPREAD THE PICO DE GALLO AND GUACAMOLE OVER THEM.

Suggested cookware:

Cutting Board
Knife
2 Bowls
2 Spoons
Fork

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