Garlic Mojo Hot Dogs

Back in July of last year, Bon Appetit ran an article about atypical ways to top your hot dog. It was the peak of summer and grilling was a way of life. Now that we're in the dead of winter, a little reminder of summer is in need. Nothing makes you think of warmth more than some grilled tubed meat.


Mojo is very tropical in flavor, which is no surprise since it hails from Cuba. In this version, you saute some garlic and tomato in lime and orange juices, with a little bit of cumin. After this simmers you season with salt and pepper. After grilling your dogs, place them on top of the bun with some sliced romaine. Then add chopped avocado, pineapple and the sauce. As a word of caution, I would try to use a lower-fat hot dog for this, either low-fat beef, pork or even poultry would do. The avocado and the sauce already have enough fat for most palettes. But aside from that, the sauce brightened up the dogs well. The tomatoes provided an element similar to ketchup while the mojo and avocado gave the meal a decidedly lighter feel. And considering we've been going through some cold spells recently, any glimmer that spring and summer are coming is a welcome change.