Texas Dogs
- Ready In:
- 30mins
- Ingredients:
- 28
- Serves:
-
8
ingredients
-
BBQ sauce
- 29.58 ml canola oil
- 1 large Spanish onion, coarsely chopped
- 5 garlic cloves, coarsely chopped
- 709.77 ml canned plum tomatoes, and juices pureed
- 236.59 ml water
- 59.14 ml ketchup
- 59.14 ml red wine vinegar
- 59.14 ml Worcestershire sauce
- 44.37 ml Dijon mustard
- 44.37 ml dark brown sugar
- 29.58 ml honey
- 59.14 ml molasses
- 44.37 ml dried ancho chile powder
- 44.37 ml pasilla chili powder
- 2-4 chipotle chiles in adobo, pureed
- salt
- freshly ground melange pepper
-
cole slaw
- 177.44 ml mayonnaise
- 1 small white onion, grated
- 29.58 ml sugar
- 9.85 ml celery seeds
- 44.37 ml apple cider vinegar
- salt
- freshly ground melange pepper
- 1 head cabbage, cored, finely shredded
- 1 large carrot, finely grated
-
hot dogs
- 8 beef hot dogs
- dill pickle, wedged
directions
-
BBQ sauce:
- Heat oil over medium-high. Add the onions and cook until soft, 3 to 4 minutes then add the garlic and cook for 1 minute.
- Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer for 30 to 40 minutes until it thickens. Stirring occasionally.
- Puree until smooth, then season to taste. Cool at room temperature. Store in a tightly sealed container.
-
For the cole slaw:
- Whisk together the mayonnaise, onion, sugar, celery seeds, vinegar and salt and pepper in a large bowl then add the cabbage and carrot and stir to combine, season with more salt and pepper, if needed. Let sit at least 15 minutes before serving.
-
For the hot dogs:
- Grill on high until golden on all sides. Place on grilled bun. Top with BBQ and coleslaw and pickle.
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