3 tablespoons flat-leaf parsley fresh finely chopped for garnish
0.5 teaspoon ground cinnamon
8 servings regular hot dog buns soft
0.3 teaspoon hot sauce
0.5 cup catsup
0.5 teaspoon kosher salt
8 servings kosher salt and pepper black freshly ground
3 tablespoons olive oil extra-virgin
2 large onions halved thinly sliced
3 grilled peppers diced red peeled seeded
2 tablespoons red wine vinegar
6 cloves roasted garlic coarsely chopped
Equipment
bowl
sauce pan
grill
Directions
Heat the oil in a medium saucepan over medium heat.
Add the onions and cook until soft, about 5 minutes. Stir in the chile powder and cinnamon and cook for 1 minute.
Add 1 cup water, the ketchup, hot sauce, salt and black pepper and bring to a simmer. Cook until thickened and the onions are very soft, adding more water if needed, about 25 minutes.
Transfer to a bowl and let cool to room temperature before serving.
Combine the garlic, peppers, oil, vinegar and parsley in a bowl and season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes before serving.
Heat a grill to high for direct grilling.
Brush the dogs with oil and sprinkle with pepper. Grill until slightly charred and golden brown on all sides, about 6 minutes.
Put the hot dogs in the buns and top with mustard, onion sauce and grilled pepper relish.
