1/2- 1teaspoonsaltor to taste (start with 1/2 teaspoon and add more as needed)
To make the guacamole, choose the right avocados. They should feel squishy yet firm (like the palm of your hand), and be a nice dark green color on the inside.
Cut the avocados in half (vertically) and remove the pit by stabbing carefully with your knife. Use a paper towel or dish towel (so the pit is not slippery in your hands) to remove the pit from the knife.
Scoop the avocados out of peel and place on a plate or in a medium bowl.
Use a fork or potato masher to mash one avocado until a smooth consistency is achieved. Dice the other two avocados. Stir in remaining ingredients.
Take a taste or a few tastes and adjust seasoning as needed for yumminess!
For the hot dogs, preheat grill to medium high heat. Add hot dogs to the grill and cook until golden brown, about 3-4 minutes. Alternatively, hot dogs can be boiled over the stove according to package directions.
To assemble the hot dogs, add hot dogs into each hot dog bun and top with about 1/4 to 1/2 Southwestern Guacamole. Enjoy immediately!
Top each hot dog with 1/4 to 1/2 cup of Southwestern Guacamole and enjoy!
To decrease calories and fat, use Hebrew National® All-Beef Reduced Fat Franks. They're delicious!