Chorizo Dogs with Avocado Salsa

¿Que pasa? For an international twist on dog night, try out this fun recipe made with chorizo, avocado, radicchio, Monterey Jack, and red onions.
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chorizo dog with avocado salsa

Recipe by Alexa Weibel

Start to Finish: 30 minutes

Servings: 4


  • 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.