What Up, Dog?

Total Time 1 hour 33 minutes
Prep Time 25 minutes
Inactive Time 30 minutes
Cook Time 30 minutes
Yield 6 servings
Difficulty Easy

Ingredients

Sweet Pickle Relish:
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

Spicy Onion Sauce:
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

Hot Dogs:
2 tablespoons canola oil
6 natural casing hot dogs, butterflied
6 hot dog buns
3 tablespoons melted butter
1/4 cup brown mustard

Directions

Relish:
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.

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.

Onion Sauce:
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.

Hot Dogs:
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.

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.