Ingredients
Salsa Verde:
- 2 cups medium tomatillos, or just over 1/4 cup once broiled and mashed
- 1 jalapeño pepper
- Juice from the roasted tomatillos and jalapeños.
- 1 tablespoon garlic minced
- 2 tablespoons onion diced
- 1/4 cilantro roughly chopped
- salt to taste
- pepper to taste
For the Hot Dogs:
- 2 slices turkey bacon
- 2 turkey franks
- 2 whole-wheat hot dog buns
- 2 ounces queso fresco crumbled
Instructions
To make the salsa verde:
- Line a small baking tray with tinfoil and turn your broiler to high.
- Peel the papery skin off the tomatillos and place them, along with the jalapeño pepper, onto the prepared baking tray and broil until the skin goes dark, about 15 minutes. Flip and repeat for another 10-15 minutes. My jalapeño was done a little bit before the tomatillos, so I just took them out earlier.
- Mash up the tomatillos and place them into a medium food processor. Also, roughly chop the jalapeño (about 1 tablespoon chopped) and put it in as well.
- Add the rest of the ingredients into the food processor and process until smooth and well combined. Set aside.
- Heat your grill to medium heat.
- Wrap one slice of turkey bacon around each turkey frank, and place cut side down on the grill.
- Grill until each side is cooked and is nice and charred.
- Spread some of the salsa verde along one side (or both if you like!) of a bun, and place a turkey frank on top. Cover with queso fresco and DEVOUR!
