Grilling and Chillin......

I'm planning on taking at least one day this long weekend to really relax.  Catch up on my magazines, hang out by the pool and enjoy some good times with neighbors and friends.  Within all of that fun, I plan on making these completos or, in English, Chilean style hot dogs.  I pulled this out of a BHG (Better Homes and Gardens) magazine a while back and it's fabulous!  This recipe is also in the book by Nirmala Narine titled, "Nirmala's Edible Diary:  A Hungry Traveler's Cookbook with Recipes from 14 Countries". If you have plans to grill this 4th of July weekend, give this recipe a try.  The flavors of this are wonderful and refreshing. It's also easy to make and can be made easily for a large crowd. Whatever your plans are, have a wonderful and safe weekend. Happy 4th of July! Bon Appetito.

 Ingredients

• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. snipped fresh cilantro
• 2 medium jalapeño chile peppers, stem removed and thinly sliced*
• 2 small shallots, peeled and thinly sliced (or 4 green onions, white parts only, thinly sliced)
• 2 Tbsp. lime juice
• 1 cup diced green and/or red tomatoes
• 2 avocados, peel and seeded, coarsely chopped
• Sea salt, kosher salt, or salt
• Freshly ground pepper
• 4 to 6 all-beef frankfurters or other bun-size sausages
• 4 Tbsp. butter, softened
• 1 tsp. minced garlic
• 4 to 6 sub or hoagie rolls, split

Directions

1. For Avocado-Chili Relish, in a bowl whisk together olive oil, cilantro, jalapeños, shallots, and lime juice. Gently fold in tomatoes and avocados. Sprinkle lightly with salt and pepper; set aside.

2. Prepare frankfurters as desired.

3. In a small bowl, mix the butter and garlic. Spread butter mixture on the sub rolls. Ina large frying pan or on a grill rack over medium heat, place the rolls buttered side down and toast until light golden.

4. To serve, tuck frankfurters in toasted rolls and top with Avocado-Chili Relish. Serve immediately. Makes 4 to 65 servings.

 

*When working with hot chile peppers, wear plastic gloves or wash hands well after cutting; the peppers contain oil that may burn skin and eyes.

 

Like the recipe?  Check out her cookbook here