Ingredients

• 1 large cucumber, seeded and cut into small dice
• 1 red bell pepper, cored, seeded and cut into small dice
• 2 tablespoons salt
• 3/4 cup white vinegar
• 2 tablespoons mustard seeds
• 1/2 teaspoon celery seeds
• 1/4 cup plus 2 tablespoons sugar
• 2 tablespoons canola oil
• 2 onions, sliced
• 1 clove garlic, chopped
• 1 tablespoon hot sauce
• 1 tablespoon tomato paste
• 2 tablespoons white vinegar
• 2 tablespoons brown sugar
• 1 teaspoon paprika
• Pinch salt and fresh ground black pepper
• 2 tablespoons canola oil
• 6 natural casing hot dogs, butterflied
• 6 hot dog buns
• 3 tablespoons melted butter
• 1/4 cup brown mustard

Browse by ingredient

Instructions

1. Relish:
2. Combine the cucumber and bell pepper in a colander. Put the colander over a bowl and sprinkle with salt. Toss and let sit for 30 minutes to remove excess water. Rinse with cold water, transfer to a sheet tray lined with paper towels and pat dry.
3. In a medium saucepot combine the cucumber and red pepper with the remaining relish ingredients. Cook over medium-low heat until thick, about 30 minutes. Cool to room temperature. This will last up to 2 weeks in the refrigerator in a sealed container.
4. Onion Sauce:
5. Heat the 2 tablespoons of canola oil in a medium pot over medium heat. Add the onion and garlic and cook until slightly tender, about 3 minutes. In a small bowl whisk together the remaining sauce ingredients. Add to the pot with the onions along with 1/2 cup water and bring to a boil. Reduce the heat to low and simmer, uncovered, until thick, about 30 minutes. Remove from the heat and let cool to room temperature. This will last up to 2 weeks in the refrigerator in a sealed container.
6. Heat the canola oil in a large skillet over medium heat. Add hot dogs and cook for 8 minutes, turning after 4 minutes. While the hot dogs are cooking, light brush the buns with melted butter and arrange on a sheet pan. Broil until lightly toasted, about 1 minute. .
7. Put the hot dogs into the buns, top each with 2 tablespoons of the spicy onion sauce, 2 tablespoons of the relish and some mustard. Arrange on a serving platter and serve.