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.