Panchos Argentinos

Salsa Criolla:
1 small onion, finely chopped (about 1 cup)
1 small green bell pepper, finely chopped (about 1/2 cup)
1 small tomato, seeded, finely chopped (about 1/2 cup)
1/4 cup extra-virgin olive oil
2 Tbsp. red wine vinegar or apple cider vinegar
Juice of 1 lemon
Kosher salt, freshly ground pepper
Hot Dogs and Assembly:
8 uncured natural casing all-beef sausages (such as Applegate)
Mayonnaise (for serving)
4 hot dog buns, split
Yellow mustard (for serving)

Salsa:
Mix onion, bell pepper, and tomato in a large bowl.
Add oil, vinegar, and lemon juice, then toss to combine.
Taste and season with salt and pepper, then toss again.
Do Ahead: Salsa can be made 5 days ahead.
Transfer to a jar or airtight container and chill.
Let sit at room temperature at least 30 minutes before using.
Hot Dogs:
Slice sausages in half lengthwise, going almost all the way through so they can be opened like a book, but are still attached on one side. Heat a large nonstick skillet over medium-high until hot.
Working in batches, cook sausages cut side down, weighting down with a spatula or a small pot lid and turning once,
until slightly browned, about 2 minutes per side.
Transfer to a plate.
Smear a generous amount of mayonnaise on both sides of buns.
Arrange 2 butterflied hot dogs on each side of buns, cut side facing the bread.
Top with mustard and a generous amount of salsa.