NY Dog

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  • Level: Easy
  • Total: 1 hr
  • Prep: 20 min
  • Inactive: 30 min
  • Cook: 10 min
  • Yield: 8 hot dogs
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For the NY Onion Sauce:

2 tablespoons vegetable oil

2 large onions, halved and cut 1/4-inch thick

1 teaspoon ancho chili powder

1/2 teaspoon ground cinnamon

1/4 cup ketchup

1/2 cup water

1/2 teaspoon cayenne sauce

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Horseradish Mustard:

1/2 cup Dijon mustard mixed with 2 tablespoons prepared horseradish

For the Roasted Red Pepper Relish:

3 roasted red peppers, julienned

3 cloves roasted garlic, coarsely chopped

3 tablespoons extra-virgin olive oil

2 tablespoons finely chopped fresh flat-leaf parsley


Freshly ground black pepper

For the hot dogs:

8 kosher beef hot dogs

8 good quality hot dog buns, split 3/4 through


  1. For the NY Onion Sauce: Heat oil in a medium saucepan over medium heat. Add onions and cook until soft. Stir in the cinnamon and chili powder and cook for 1 minute. Add the ketchup, water, hot sauce and salt and black pepper and bring to a simmer. Cook mixture for 10 to15 minutes or until thickened. Transfer to a bowl and let cool to room temperature before serving.
  2. For the Roasted Red Pepper Relish: Combine all ingredients in a medium bowl and let sit at room temperature for 30 minutes before serving.
  3. For the hot dogs: Heat the grill to high. Grill dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds.
  4. For assembly: Place hot dog into prepared bun. Top with NY Onion Sauce, Horseradish Mustard and then with the Roasted Red Pepper Relish.