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

  • Level: Easy
  • Total: 1 hr 5 min
  • Prep: 10 min
  • Inactive: 30 min
  • Cook: 25 min
  • Yield: 4 to 8 servings
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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 

Dijon mustard

Grilled Hot Dogs:

8 all-beef kosher hot dogs

Canola oil

Freshly ground black pepper

Soft poppy seed or regular hot dog buns


  1. 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.
  2. 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.
  3. 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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