Bacon-Wrapped Hot Dog with Salsa Verde

1. For the salsa verde:
2. Line a small rimmed baking tray with tin foil and turn your broiler to high.
3. Peel the papery skin off the tomatillos and place them, along with the jalapeno pepper, onto the prepared baking tray. Put tray into the oven and broil until the skin goes dark, about 15 minutes. Flip and repeat cooking for another 10-15 minutes. My jalapeno was done a little bit before the tomatillos, so I just took it out earlier.
4. Mash up the tomatillo and place it into a medium food processor. Also, roughly chop the jalapeno (start with about 1 tablespoon) and add it into the food processor as well (see note).
5. Add the juice from the baking tray and the rest of the salsa ingredients into the food processor and process until smooth and well combined. Set aside.
6. Heat your grill up to medium heat.
7. Wrap one slice of turkey bacon around each turkey frank, and place it on the grill.
8. Grill until each side is cooked and is nice and charred.
9. To assemble:
10. Spread some of the salsa verde along one side (or both if you like) of a bun, and place a turkey frank on top. Cover with queso fresco and eat!

Notes:
1. The hubs and I love garlic, so you may want less. Add a little bit to the food processor at a time.
2. This salsa verde is quite mild, so feel free to add more jalapeno! But, like the garlic, add a little bit at a time as it easily gets much too spicy. I learned from experience.