Directions

1. Combine all ingredients for the salsa in a mixing bowl. De-seed the hot pepper and cut very small, adding more or less for your desired heat level.
2. Combine pink sauce ingredients and transfer to a squeeze bottle.
3. Rough chop the chimichurri herbs, green onion, leftover bits of the hot pepper and puree with the lime juice and a spoon of mayo with a hand blender or food processor. Combine with remaining mayo, sour cream, and sugar. Transfer to squeeze bottle.
4. Cook bacon until crisp and break into bite size pieces. Smash chips inside bag with a meat tenderizer, small pot, or your fist. Don't use a food processor - it might turn into a paste! Dice avocado at the last minute and dress with a squeeze of lime to prevent oxidization.
5. Carefully cut off bottom 1/8 inch of the bun to create a flat surface. Fill bottom of bun with shredded carrots and cabbage. Cook your sausage - preferably slowly pan-fried or on a grill - and place in bun. Top with salsa, avocado, and bacon pieces. Coat everything with an even layer of crushed chips, and finish off with a criss-cross of mustard, pink sauce, and chimichurri mayo. Delicious!