1 small serrano pepper – washed, stems and seeds removed
11/2 teaspoon lemon Juice
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
Make the basil aioli:
Trim the stems and seeds from basil and serrano.
Combine the basil, serrano, garlic, and lemon juice into blender and puree on a slow setting.
In a large bowl, fold the basil-garlic-chili mixture, salt, and white pepper into the mayo using a rubber spatula. Set aside.
Cut rolls across lengthwise, creating a “hot dog bun”, keeping the rolls attached to each other. Spread with softened butter and grill over a medium flame until toasted.
Grill hot dog for approximately 7 minutes or until it reaches an internal temperature of 165 degrees.
Place wild arugula in grilled bun, and place dog on top. Arrange avocado slices on one side of the dog, and place tomato slices on other side. Add crispy onions on top of the dog. Zig zag spicy basil aioli across the top.