Hot dogs are about as all American as it gets. Our traditional 4th of July barbecue includes grilled chicken, hamburgers, veggie burgers and hotdogs. But hotdogs aren’t just for kids anymore! Try topping your hotdogs with some of these phenomenal relishes and condiments to put some fireworks in your 4th of July food spread!
Homemade Hot Dog Relish
1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped dill pickle
1/4 cup chopped pimento pepper
1/4 cup chopped celery
1/4 cup chopped sweet pickles
1 cup brown mustard
1 cup ketchup
1/4 cup prepared horseradish
2 teaspoons Worcestershire sauce
In a medium bowl–mix it all together! It’s as simple as that! Store in a covered container in the refrigerator for up to 5 days! Should be served cold.
Out of This World Hot Dog Topping
2 1/2 pounds lean ground beef
1 cup water
1/2 cup tomato sauce
1/3 cup ketchup
1/2 tablespoon salt
1/2 tablespoon pepper
1 tablespoon white sugar
1 tablespoon chili powder
crushed red pepper flakes to taste
Crumble ground beef into a Dutch oven over medium heat. Stir in water, and mash ground beef thoroughly with a potato masher. Stir in tomato sauce, ketchup, salt, pepper, sugar, and chili powder. Bring the mixture to a boil. Reduce heat to low; simmer, 60 to 90 minutes, until the sauce reaches a medium consistency that is not too soupy.
Fresh Blueberry Ketchup
2 Tablespoons vegetable oil
1 large garlic clove, crushed
1 Tablespoon minced fresh ginger
1 medium onion, finely chopped
2 pints blueberries
1 cup fresh tomato, peeled, seeded and chopped
2 large purple plums, pitted and chopped
1/4 cup dark brown sugar, firmly packed
1 Tablespoon blueberry vinegar (found at a gourmet food store or in the gourmet food section at your local grocery store.)
1 Tablespoon fresh lemon juice
zest of 1 lemon, cut into julienne strips
1 medium dried chile pepper, crumbled
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon freshly ground mixed peppercorns – white, green, red and black
Heat the oil in a large heavy-bottomed saucepan. Add the garlic and ginger and cook over low heat for two minutes. Add the onion and cook until soft and transparent, stirring often. Add the rest of the ingredients, one at a time, stirring well. Cook over medium heat until the mixture begins to simmer. Reduce the heat and keep simmering gently for 30 minutes.
Remove from the heat. Let the mixture cool slightly, then puree in a food processor or blender. Return the puree to the pan and heat, bringing the mixture to a simmer. Cook until thick (about one hour).
Pour blueberry ketchup into two sterile pint jars or containers. Cover and let cool. Store in the refrigerator for up to four weeks or freeze.
*Recipes adapted from allrecipes.com and Home Cooking at about.com.
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