Mexican Hot Dogs with Pico Verde

To make the pico verde:

In a medium bowl, add the tomatillos, scallions, avocado, cilantro, jalapeño Tabasco Green Sauce, lime juice, olive oil, and salt. Mix well.

On a cutting board, roll one slice of bacon around each turkey frank.

To make the hot dogs:

Heat a large skillet or griddle over medium heat. Add the chorizo and cook, breaking it into smaller pieces as it cooks with a couple of wooden spoons or spatulas, for 5 to 6 minutes until browned and crisp. Scrape onto a bowl. On that same skillet, add the bacon-wrapped hot dogs and cook, turning every couple minutes, until crisped and browned on all sides. Remove from the heat.

Raise heat to medium-high. Add two piles of about 2/3 cup shredded cheese onto the skillet. Cook for 2 to 3 minutes until the cheese has completely melted and browned creating a cheese crust.

Meanwhile, open the buns but try not to separate the tops from the bottoms.

When melted cheese is ready and has created a crust, using a spatula, flip onto the bun. Top with a cooked bacon wrapped hot dog, a generous amount of the pico verde and sprinkle with cooked chorizo and serve. Repeat with the rest.