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Granny's Guacamole Hot Dogs

8 bun-length hot dogs 
1 large ripe avocado, peeled, pitted, and thinly sliced 
8 soft bolillo or French rolls, sliced lengthwise to open (do not cut through), and toasted 
4 cups shredded iceberg lettuce 
Juice of two fresh limes 
Salt 

Guacamole spread: 
2 large ripe avocado, peeled, pitted, mashed   2 Tbsp lime juice 
4 Tbsp canned chipotle chilies in adobo sauce 
1/4 tsp salt (optional) 

Onion-pineapple relish: 2 medium red onion, peeled, chopped 
1 20-oz can pineapple rings, drained well, chopped 
1/4 cup fresh lime juice 
3 Tbsp cilantro leaves, chopped 
1/4 tsp salt 
1 tsp cayenne pepper  

Prepare guacamole spread and set aside: Mash two avocados, 
2 Tbsp lime juice, adobo sauce, and salt (if desired) in small bowl.

In medium bowl, prepare relish by combining onion, pineapple, 
lime juice, cilantro, salt, and cayenne.

Cook hot dogs per preferred method: grilling until lightly charred 
and heated through; steaming; or cooked in saucepan with water 
(bring hot dogs in water to a boil; remove from heat and let sit, covered, until ready to serve). 

To prepare each Caliente Guacamole Dog, spread toasted rolls with 
guacamole spread, and place some chopped lettuce in roll. 
Lay cooked hot dog on lettuce, and spoon some onion-pineapple relish on top. 
Garnish each dog by placing slices of avocado diagonally on top of relish, 
sprinkle with a little fresh lime juice and salt, and serve immediately. 

Yields 8 servings. 

The whole point of education is to teach by example.

- Jacques Turgot