Recipe by Charmed
From Top Secret Recipes www.topsecretrecipes.com. Posted in response to a request, this recipe is supposed to be a copycat for the sauce served on Sabrett hog dogs, one of the more popular street hot dogs in New York.
Top Review by lab76
Thanks All, This is a delicious sause. I'm about to eat my hot dogs now. I lived in new york for 10 years so I missed the city's famous dogs. I took the advice of other reviews and made a few adjustments. I used sugar instead of corn syrup I used flour instead of corn starch. I used about 3 1/2 cups of water instead of 4. It took me a while to cook the sauce down and thicken. I would probably try 3 cups next time. I used apple cider vinegar AND half the amount! Someone mentioned the vinegar was a bit much. I agree. I'm glad I usually keep apple cider vinegar. I like the taste better. I hope this helps someone. Thanks for the recipe, you made my sunday dinner :)
- 1 1⁄2 teaspoons olive oil
- 1 medium onion, sliced thin and chopped
- 2 cups water
- 2 tablespoons tomato paste
- 2 teaspoons corn syrup
- 1 teaspoon cornstarch
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon crushed red pepper flakes
- 1⁄4 cup vinegar
Directions See How It's Made
- Heat the oil in a large saucepan over medium heat.
- Sauté the onion in the oil for 5 minutes, or until the onions are soft, but not brown.
- Add the water, tomato paste, corn syrup, cornstarch, salt, and red pepper flakes, and stir together.
- Bring the mixture to a boil, then reduce heat to low and simmer for 45 minutes.
- Add the vinegar and continue simmering for an additiona1 30-45 minutes, or until most of the liquid is reduced and the sauce is thickened.
- Makes about 1 cup.