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Spicy Bell Pepper and Chimichurri Sauce Hot Dog Topping

Forget plain old mustard and ketchup! Your hot dogs deserve to be topped with exceptional sauces made from fresh ingredients that pack a flavour punch!

Spicy Bell Pepper Sauce

2 large onions, shredded
4 medium red bell peppers, shredded
2 cups sugar
1 cup white wine vinegar
1/2 cup water
1 teaspoon salt
1 teaspoon crushed red pepper

To make: Combine all ingredients in a large saucepan; bring to a boil. Reduce heat, and simmer, uncovered, 35 minutes or until thick, stirring frequently. Cool; pour into airtight containers, and refrigerate until ready to use.

Chimichurri Sauce

2 tablespoons fresh oregano leaves
½ teaspoon chili pepper flakes
¾ cup vegetable or olive oil
½ teaspoon freshly ground pepper
1 teaspoon salt
3 tablespoons red wine vinegar
1 cup lightly packed chopped parsley (ideally, flat leaf “Italian” parsley)
3 to 5 cloves garlic, minced

To make: Place all ingredients in a food processor. Pulse until finely chopped, but not pureed.
Transfer to an airtight container. Refrigerate 2 hours, or overnight before use. Makes ¾ cup.

Note: Both sauces can be stored the refrigerator in airtight containers to use within 3 days.