Ingredients
8 natural casing hot dogs
8 strips thick-cut bacon
2 quarts peanut oil
8 hot dog buns, toasted or steamed
1 avocado, diced
1 small white onion, diced
1 large tomato, diced
3 to 4 pickled jalapeño peppers, diced
1 tablespoon juice from 1 lime
Kosher salt
1 cup mayonnaise
1 small bag potato chips, crushed
1 cup chopped fresh cilantro leaves
DIRECTIONS
STEP 1
WRAP THE HOT DOGS
8 hot dogs, 8 pieces of bacon, 2 quarts peanut oil
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Wrap each hot dog with bacon in a spiral pattern, securing ends of bacon
with toothpicks. In a deep fryer, wok, or Dutch oven, heat peanut oil
to 350°F (175°C). Add hot dogs and cook until bacon is crisp, about 4
minutes. Transfer to a paper towel-lined plate.
STEP 2
MAKE THE SALSA
1 diced avocado, 1 diced small white onion, 1 diced large tomato, 3 to 4 diced jalapeño peppers, 1 tablespoon lime juice, salt
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Combine avocado, onion, tomato, jalapeño, and lime juice in a medium bowl. Season to taste with salt and toss gently to combine.
STEP 3
ASSEMBLE THE HOT DOGS AND SERVE
1 bag of crushed chips, 1 cup mayonnaise, salsa mixture, 1 cup chopped cilantro
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Top hot dogs with mayonnaise, avocado mixture, crushed chips, and cilantro. Enjoy these savory, hearty, and flavorful hotdogs with a refreshing Palsi. Perfect for game days, backyard parties, or a weekend treat!
