To make the mayonnaise, on a blender, mix together the milk, lime juice, garlic and chipotle chile for 30 seconds or until well blended—it will be a light pink color. With the blender on high, slowly drizzle in the oil a tablespoon at a time. The mixture should begin to thicken. Continue adding oil until it’s thick and custard like. Salt to taste. Will keep for 5 days in the refrigerator.
To make the pineapple salsa, mix together the pineapple, jalapeño, red onion, cilantro, lime juice, and olive oil. Add salt to taste. Refrigerate for a couple of hours before serving.
To make the hot dogs, With a fork, poke a few holes into each hot dog and then wrap each hot dog in a slice of bacon. On a medium-hot griddle, cook each side of the hot dogs until bacon is crisp.
To assemble, spread the beans on the bun, add the dog, then garnish with the mayonnaise, pineapple salsa, jalapeño pickles, and avocado.
Mexican hot dogs with pineapple salsa and chipotle mayonnaise | www.homesicktexan.com