Ingredients with Measurements:
- 4 hot dogs
- 4 hot dog buns
- 1/2 cup chopped jalapenos
- 1/4 cup chopped red onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 1/4 cup chopped yellow bell pepper
- 1/4 cup white vinegar
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon vegetable oil
Special equipment needed:
- Grill or grill pan
- Mixing bowl
- Small saucepan
Step-by-step instructions:
1. Preheat the grill or grill pan to medium-high heat.
2. In a mixing bowl, combine the chopped jalapenos, red onion, green bell pepper, red bell pepper, and yellow bell pepper.
3. In a small saucepan, combine the white vinegar, sugar, salt, and black pepper. Bring to a boil over medium-high heat, stirring occasionally until the sugar dissolves.
4. Pour the vinegar mixture over the chopped vegetables and stir to combine.
5. Brush the hot dogs with vegetable oil and place them on the grill or grill pan. Cook for 3-4 minutes on each side, or until they are heated through and have grill marks.
6. Toast the hot dog buns on the grill or grill pan for 1-2 minutes.
7. Place each hot dog in a bun and top with the jalapeno relish.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan at medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 320
Fat: 11g
Saturated Fat: 3g
Cholesterol: 20mg
Sodium: 780mg
Carbohydrates: 45g
Fiber: 2g
Sugar: 22g
Protein: 10g
Substitutions for ingredients:
- You can use any type of hot dog you prefer.
- If you don't have all the different bell peppers, you can use just one color.
- You can use apple cider vinegar instead of white vinegar.
Variations:
- Add shredded cheddar cheese on top of the hot dogs.
- Use spicy mustard instead of jalapeno relish.
- Add sautéed onions on top of the hot dogs.
Tips and tricks:
- Make the jalapeno relish ahead of time and store it in the refrigerator until ready to use.
- If using a grill pan, make sure to lightly oil it before cooking the hot dogs.
- Don't overcook the hot dogs, as they can become tough and dry.
Storage instructions:
Store leftover jalapeno relish in an airtight container in the refrigerator for up to 1 week.
Reheating instructions:
Reheat the hot dogs in the microwave or on the grill until heated through.
Presentation ideas:
Serve the hot dogs on a platter with the jalapeno relish on the side.
Garnishes:
Garnish with chopped fresh cilantro or sliced jalapenos.
Pairings:
Serve with a cold beer or soda.
Suggested side dishes:
- French fries
- Potato salad
- Coleslaw
Troubleshooting advice:
- If the jalapeno relish is too spicy, you can reduce the amount of jalapenos or add more sugar to balance out the heat.
- If the hot dogs are not cooking evenly, move them around on the grill or grill pan to ensure they are cooking evenly.
Food safety advice:
- Make sure to cook the hot dogs to an internal temperature of 165°F to ensure they are safe to eat.
- Store leftover hot dogs in the refrigerator for up to 3 days.
Food history:
The Seattle Dog is a popular street food in Seattle, Washington. It is typically a hot dog served with cream cheese and grilled onions, but this recipe adds a spicy twist with the jalapeno relish.
Flavor profiles:
The Seattle Dog with Jalapeno Relish is a spicy and sweet combination, with the heat from the jalapenos balanced out by the sugar and vinegar in the relish.
Serving suggestions:
Serve the Seattle Dog with Jalapeno Relish at a backyard barbecue or as a quick and easy weeknight dinner.
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