KITCHEN SMARTS: Get this recipe done faster by multi-tasking. While onions and bell peppers are cooking, prep the pico de gallo. Blister the jalapeños on the grill at the same time the hot dogs are grilling.

SONORAN HOT DOG RECIPE

1. Heat corn oil in a wide skillet over medium-high heat. Sauté the white onion until it starts to caramelize. Add the sliced bell pepper to the pan. Continue sautéing until bell peppers are soft and onions are fragrant. If desired, season the mixture with a pinch of salt.
2. Prepare the pico de gallo: combine diced tomatoes, diced red onions and chopped cilantro. Fold in diced avocado. Cover and refrigerate. NOTE: If you’re prepping this way in advance, keep the avocado separate. Drizzle lime juice over the top to prevent it from browning. 
3. On grill or stovetop, roast jalapeños over an open flame until the skins have blistered. Use metal tongs to turn and flip the peppers. Transfer chiles to a wooden board. Cut off stems and discard them. Slice the jalapeños lengthwise into strips.
4. If desired, this is my own preference, slightly pre-cook the bacon until the edges are crisp. But keep the strips flexible. In a spiral fashion, wrap one strip of bacon around each hot dog. Secure the bacon in place with toothpicks. 
5. Grill the hot dogs until the bacon is rippled and cooked as desired. Remove and discard toothpicks. Lightly toast the hot dog buns. With metal tongs, nestle grilled wieners into the buns.
6.  Drizzle the top with a variety of condiments. Add grilled jalapeños, sautéed peppers and onion, and avocado pico de gallo. Serve with wedges of lime.