Hot Dogs With Homemade Tomato Relish Recipes

Steps:

• 1. Heat a large frying pan with a tablespoon of olive oil.
• 2. Add the onions, garlic, and jalapeno. Sauté until the onions are slightly golden.
• 3. Add the tomato and continue to sauté until the tomato is soft.
• 4. In a small bowl, combine the Worcestershire sauce, ketchup, vinegar, honey, salt, black pepper, garlic powder, ground cumin and brown sugar.
• 5. Stir together and add to the pan.
• 6. Simmer on low while the hot dogs finish cooking (5-10 minutes, stirring occasionally).
• 7. Heat another large frying pan with a teaspoon of butter.
• 8. Add the hot dogs and cook until a beautiful golden color.
• 9. Heat the hot dog buns.
• 10. Place the sliced American cheese on the bun.
• 11. Top with the hot dog.
• 12. Then add the onion/tomato relish.

Steps:

• For the tomato relish, fold a 36x18-inch piece of heavy foil in half to make an 18x18-inch square. In a medium bowl combine 2 cups of the tomatoes, the onion, garlic, oregano, mustard, water, salt, brown sugar and pepper. Place mixture in center of the foil. Bring up two opposite edges of the foil; seal with a double fold. Fold the remaining edges to enclose the mixture, leaving space for steam to build.
• For a charcoal grill, place the foil packet on a grill rack directly over medium coals. Grill for 10 minutes; turn packet. Grill about 10 minutes more or until onion is tender. (For a gas grill, preheat grill. Reduce heat to medium. Place foil packet on grill rack directly over heat. Cover and grill as above.).
• Meanwhile, place hot dogs on grill rack around foil packet; grill for 5 to 7 minutes or until heated through, turning occasionally.
• Carefully open rellish packet and stir remaining 1 cut tomato halves and the grapes into hot relish mixture. Place hot dogs in toasted buns; serve tomato relish with the hot dogs.

Steps:

• Place onions, cabbage, bell peppers, and tomatoes in a food processor, and pulse until finely minced. Drain, and remove contents to a large bowl. Sprinkle with salt, cover, and let stand overnight. Pour contents into a colander; rinse, and drain. Return contents to bowl.
• In a separate bowl, stir together mustard seed, celery seed, turmeric, sugar, white vinegar, and water. Pour over vegetable mixture, and stir to combine.
• Pour mixture into a large pot, and bring to a boil over high heat. Boil for 5 to 10 minutes. Store, refrigerated, in sterilized, sealed pint jars.

Steps:

• Heat a large frying pan with a tsp. of butter. Add the hotdogs and cook until a beautiful golden color. Heat another large frying pan with a tablespoon of olive oil. Add the onions, garlic and jalapeño. Sauté until the onions are slightly golden. Add the tomato and continue to sauté until the tomato is soft. In a small bowl combine the Worcestershire sauce, ketchup, vinegar, honey, salt, black pepper, garlic powder, ground cumin and brown sugar. Stir together and add to the pan. Simmer on low while the hot dogs finish cooking. Heat the hotdog buns and place the sliced American cheese on the bun; top with the hotdog and the onion/tomato relish.

Steps:

• In a large bowl combine green tomatoes, onions and pickling salt.
• Cover and let stand overnight.
• Steriloize 6 1/2 pint jars.
• Rinse tomatoes & onions well, drain and rinse out excess moisture.
• In a large saucepan combine vinegar, garlic, brown sugar, mustard, sal t& ginger.
• Tie cloves, cinnamon stick & celery seed in a square of cheese cloth, add to the pickling liquid.
• Bring to a boil, add tomatoes, onions,& peppers simmer for 1 hour stirring frequently.
• Ladle relish into hot sterilized jars to within 1/2" of top, release air bubbles by running a spatula around the inside of the jar, cover with heated snap lid, screw on band.
• Bring water in a large pot (use the pot & water that you used to sterilize the jars) to a boil, place jars in and water process for 10 minutes.

Steps:

• Combine tomatoes, onion, and pepper in large bowl.
• Sprinkle salt over vegetables, mix in,and let stand 1 hour.
• Drain vegetables.
• Combine drained vegetables, sugar, mustard, and celery salt in a large pot.
• Tie cloves in cheesecloth and add to mixture.
• Stir in vinegar and simmer for 20 minutes.
• Take out spice bag.
• Pack hot relish into hot jars.
• Leave 1/4 inch headspace.
• Place canning lids on jars.
• Process half pints for 10 minutes in hot water bath.