Tijuana Bacon Dog or Danger Dog

"On my trips to Mexico I'd never had a hot dog--until last year when a friend who was showing me around said 'What? You've never had a hot dog in Mexico? They're fantastic!' And he was right.

The one that I tasted, from a roadside stand in the Guadaloupe Valley of Northern Baja, was a garlicky beef dog (Sabrett or Nathan's would be great) that had been wrapped in bacon, and griddled until crisp on the outside. It was placed in a yellow-ish, eggy kind of roll (Martin's Potato Rolls, made in Chambersburg, PA, and widely distributed, would be ideal.) On went mustard, ketchup and mayo. On top of that went diced raw onions and diced raw tomatoes. On top of that went a fresh green salsa (see recipe below), topped by a few squirts of good bottled hot sauce."

Tomatillo Salsa (Green Salsa)

3 medium-sized tomatillos, husked and chopped into 1/4 ' pieces
6 tablespoons roasted, peeled and chopped poblano chiles, or green bell pepper
2 fresh jalapeno peppers, veins and seeds removed, finely chopped
3 tablespoons chopped cilantro (about 10 sprigs)
1 clove garlic, minced
1/4 cup finely chopped white onion
1/2 teaspoon freshly squeezed lime juice
1 tablespoon olive oil

Mix all the ingredients thoroughly. Season to taste with salt. If the salsa seems runny and wet, place in a colander and squeeze lightly to drain off excess liquid.

Makes about 1 1/4 cups.