To make the chilli sauce, heat the vegetable oil in a frying pan over low heat. Gently sauté the onion and garlic until soft but not coloured. Add the chopped carrot, chillies, lime juice, vinegar, mustard, salt and 1 cup of water. Simmer until the carrot is soft. Place the mixture in a blender. Don’t worry if you think the mix is too watery – it needs to have a bit of liquid.
Blend until smooth.
Make the guacamole by using a fork to roughly mash the avocados in a bowl. Add the lime juice, spring onion, tomatoes and coriander. Season to taste and stir to combine. To make the salsa, combine all the ingredients just before you’re ready to serve.
To make up the hot dogs, slowly chargrill or barbecue the thick pork sausages.
Slice the hot dog rolls lengthways and fill each one with a sausage topped with guacamole, salsa and hot chilli sauce. Add a dollop of sour cream and top with grated cheddar.
These barbecued beauties will set your day on fire! Be careful of the chilli sauce though – it’s hot as Hades and should be approached with caution. The sauce will keep for several months in the fridge, and even longer if frozen. Just pour any leftover sauce into sterilised jars, put them in a saucepan of water and bring to the boil. Allow them to boil for 5 minutes, then turn off the heat and leave the jars to cool in the water. If you’re not up to making your own sauce you can buy one, just make sure it’s made with habanero chillies as they have a fantastic fruity and ﬁery character. What you really need to do, though, is get your hands on a decent rough-textured sausage with loads of flavour.