New York Street Cart Dogs with Onion Sauce and Grilled Red Pepper Relish

Total Time:
1 hr 5 min
Prep:
10 min
Inactive:
30 min
Cook:
25 min

Yield:
4 to 8 servings
Level:
Easy

Ingredients
  • Onion Sauce:
  • 2 tablespoons canola oil
  • 2 large onions, halved and thinly sliced
  • 2 teaspoons ancho chile powder
  • 1/2 teaspoon ground cinnamon
  • 1/2 cup ketchup
  • 1/4 teaspoon hot sauce
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Grilled Pepper Relish:
  • 6 cloves roasted garlic, coarsely chopped
  • 3 grilled red peppers, peeled, seeded and diced
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 3 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
  • Kosher salt and freshly ground black pepper
  • Grilled Hot Dogs:
  • 8 all-beef kosher hot dogs
  • Canola oil
  • Freshly ground black pepper
  • Soft poppy seed or regular hot dog buns
  • Dijon mustard
Directions

For the onion sauce: Heat the oil in a medium saucepan over medium heat. Add the onions and cook until soft, about 5 minutes. Stir in the chile powder and cinnamon and cook for 1 minute. Add 1 cup water, the ketchup, hot sauce, salt and black pepper and bring to a simmer. Cook until thickened and the onions are very soft, adding more water if needed, about 25 minutes. Transfer to a bowl and let cool to room temperature before serving.

For the grilled pepper relish: Combine the garlic, peppers, oil, vinegar and parsley in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes before serving.

For the hot dogs: Heat a grill to high for direct grilling. Brush the dogs with oil and sprinkle with pepper. Grill until slightly charred and golden brown on all sides, about 6 minutes. Put the hot dogs in the buns and top with mustard, onion sauce and grilled pepper relish.


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