- 2 hours
- 10 minutes
- 4-6 people
Spice up a classic hot dog at your next cook out by topping it with homemade guacamole and drizzling it with Sriracha sauce.
- Place the ripe avocado halves in a medium bowl and roughly mash with a fork. Add the salt, black pepper, lime juice, red onion, garlic, tomatoes, and chile peppers. Stir with a spoon, cover with plastic wrap and refrigerate for 1-2 hours for the flavors to blend.
- Cook the hot dogs on a preheated grill over medium heat, turning often so they don't burn and cook evenly. Cook the hot dogs until they are browned all around, about 8-10 minutes. Lightly toast the buns on the grill.
- Place the cooked hot dogs in warm buns and drizzle with sriracha sauce to taste. Garnish with finely chopped cilantro if desired. Enjoy immediately.