Guest chef

Sandia Chang

Sandia Chang and her husband James Knappett are the team behind popular London restaurant, Bubbledogs. Serving artisanal Champagnes alongside hot dogs with various homemade toppings.

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José hot dogs

  • Serves 12
  • Prep 15 mins
  • Total time 15 mins
0.0/5 rating (0 votes)
José hot dogs
José hot dogs

step by step

  • 1Peel the avocados and scoop the flesh into a bowl. Add the juice of 11⁄2 limes and use a fork to mash into a chunky purée. Season with salt. Cover tightly with clingfilm until needed.
  • 2Finely dice the tomatoes, red onion and chilli. Mix with the coriander and the juice of the remaining lime in another bowl. Season to taste.
  • You can easily halve the quantities for each of the toppings if you want to make smaller amounts.
  • 3Cook the frankfurters (see kitchen secret). Spread a spoonful of avocado purée on the bottom of each roll and top with a hot dog. Spoon over the salsa and drizzle with soured cream. Add 3 jalapeno slices to each. Serve.
  • TO COOK YOUR HOT DOGSFrankfurters are already cooked, they just need reheating to serve. Follow the instructions on the pack and either boil, grill or chargrill the hot dog sausages until piping hot, depending on how you prefer them cooked.
  • Recipe photograph by Maja Smend

Get ahead

Make the salsa and avocado purée a few hours in advance. Cover them and store in the fridge.

You will need

  • 3 very ripe avocados
  • juice of 2½ limes
  • 6 small ripe tomatoes
  • ½ small red onion
  • 1 small red chilli, deseeded
  • 2 tbsp roughly chopped fresh coriander
  • 12 jumbo frankfurters
  • 12 jumbo hot dog rolls, split
  • 1 x 150ml pot soured cream
  • 36 slices pickled jalapenos, from a jar

+ Nutritional Information