Traditional Sonoran dogs are wrapped in bacon, grilled, and served on bolillo-style buns, then topped with beans, onions, and tomatoes. These days, a full menu of toppings invite new fans who choose from mayo, mustard, radishes, cucumbers, chiles, mushrooms, and salsa. Clowndog Hot Dog Parlor, in Albuquerque, shares this recipe for a salsa that fires up any kind
3 jalapeños, roasted, peeled, and chopped
2 garlic cloves roasted in oil, chopped
½ cup onions, finely chopped
½ Roma tomato, chopped
2 teaspoons fresh lime juice
Salt to taste
1. Place all ingredients except salt in a medium bowl and mix well. Transfer to a food processor or blender and pulse 8–10 times until desired consistency is reached.
2. Season with salt and chill the salsa before serving. Refrigerate leftover salsa for up to a week.