Recipe by Alexa Weibel
Start to Finish: 30 minutes
1 tbsp. plus 1 tsp. olive oil
4 fresh chorizo sausages
1 red onion, halved and thinly sliced
3 tbsp. finely chopped fresh cilantro
3 tbsp. finely chopped fresh flat-leaf parsley
2 tsp. finely chopped canned pickled jalapeños and carrots
1/2 red jalapeño chile, seeded and finely chopped
2 tsp. red wine vinegar
1 small clove garlic, finely chopped
1 avocado—halved, pitted, and diced
4 hot dog buns
4 slices Monterey Jack
1 cup thinly sliced radicchio
1. Preheat the oven to 400°. In a large nonstick skillet, heat 1 tbsp. oil over medium-high. Add the sausages. Cook, turning occasionally, until cooked through, about 15 minutes. Transfer to a plate.
2. Add the onion to the drippings in the pan. Cook over medium heat, stirring occasionally, until golden brown, about 5 minutes. (If needed, add 1 to 2 tbsp. water to the pan to prevent the onion from burning.) Season with salt.
3. For the avocado salsa, in a bowl, toss the cilantro, parsley, pickled jalapeños and carrots, red chile, vinegar, garlic, and the remaining 1 tsp. oil. Just before serving, toss with the avocado and season with salt and pepper.
4. On a foil-lined baking sheet, bake the buns, split-side up, until toasted, about 3 minutes. Top with the cheese. Bake until the cheese melts, about 2 minutes. Top each bun with 1 sausage, the radicchio, onion, and avocado salsa.