Followed exactly and was wayyy to bland for me. But i grew up in SD and haven't had this before. Sounded super but just not my cup of tea.
This was way too bland for my taste. I did use safflower oil instead of canola oil, due to what was on hand. Otherwise, I followed the recipe to a T with the exception of using a 15 oz. can tomato sauce. (I tasted before adding the extra tomato sauce, and felt the recipe would tolerate the extra sauce, which it did.) I served the hot dogs plus sauce on mashed potatoes, topped them with brown grainy mustard, ketchup, and horseradish sauce. Without the toppings, it was a total blah. With them, it was OK. There won't be a next time for this one, but it could be kicked up a notch with some horseradish and ketchup. I might try to modify this for my more spicy taste buds in the future, but probably not. I'll just look for something else with more kick.
I'm a NYer, and I was missing street faire, so I tried this recipe out....YUM! You hit it on the nail, and Chef #219216 thanks for the helpful comments. PS. I used olive oil instead of canola & didn't have dry mustard, but it still came out awesome...I also added a little Goya sazon for a added kick of flavor.
I made the sauce as per the recipe with the exception of the canola oil and other slight modifications. I used regular vegetable oil. I also doubled the cayenne pepper. I used two large yellow onions thinly sliced. To start with, I microwaved the onions for a few minutes to soften them and bring out the moisture. I then sauteed them in the oil. That only took a few minutes. For the tomato sauce, I used an 8 oz. can of plain tomato sauce. I took three whole cloves and pulverized them with my mortar and pestle. Everything else was according to plan except the simmering time. I simmered for 20 minutes more. The sauce is a winner. It stowed nicely in a 26 0z. sterilized tomato sauce jar. Perfect!
This is right on the money! I have tried for years to re-create this hot dog sauce . . . with just coming close. So glad I found this one. Don't change a thing !!!!
You will only notice how good a hot Dog can taste once you have used this sauce with it. We really enjoyed this recipe and it will become a staple in our house especially in the BBQ season. It tastes great on a hamburger bun as well. Thanks andypandy for posting this great recipe.
Don't just commit this to hot dogs! It would be a good accompaniment for so many things. Sweet and tangy all at once, my hubby wants me to use it on pasta! Hmmm. I used 1/2 teaspoon of Cayenne and I didn't use the cloves because we hate cloves. But I would have taken your suggestion and used them if I had any on hand. I had to cook mine for about 90 minutes total on really low heat in an enamel pot to get the sauce to thicken like I wanted it, but I have a very finicky glass-top stove that has a mind of it's own. Great recipe, thanks for it! We can't have hotdogs very often because of health restrictions, but next time we splurge, this sauce will be on them!
This is an absolutely fantastic, authentic tasting recipe! I'm in charge of the hot dogs at todays July 4th BBQ and I HATED the jar of hotdog onions I bought at the store. Too tomatoey. This recipe tasted exactly like the onion relish I'm used to from Gray's Papaya. Tangy and sweet at the same time. Don't skip the cloves! I thought it was a strange addition, but it was exactly the right layer to add. I used cider vinegar because that's what I have in the house, and I added a dash of smoked paprika because I felt posessed to do so. Thanks for this fantastic recipe!!
Yummmm, I'm from Australia and we dont usually put relish on our hotdogs but I thought I'd try this one. I served it to the parents at my sons birthday party, and everyone really enjoyed it. Thanks for sharing
Good recipe, but remember seeing a recipe on tv for hot dog onions and the big secret was a dash of cinnamon! I made this, but omitted the flour, garlic, cloves, corn syrup, vinegar, bay leaves. I added crushed red pepper instead of cayenne and a dash of cinnamon. Very good. I plan on making it with garlic, cayenne, vinegar, bay leaves next time.