Relish is a very popular condiment in American and Latin American cuisine, especially known for accompanying hot dogs. Its origin dates back to the culinary traditions of Europe, where pickles and acidic sauces were made to preserve vegetables and enhance the flavors of dishes. In different Latin American countries, relish can vary in ingredients and names, although the essence is the same: a mixture that combines sweetness, acidity, and a crunchy texture.
In Mexico, for example, a similar relish is called "encurtido," and it often accompanies street food like tacos or tortas. In Argentina and Chile, some versions include pickled onions and peppers, while in other countries, a spicy touch with chilies or peppers is preferred. However, the classic hot dog relish maintains a base of onions and vinegar that perfectly contrasts with the meat and bread, providing a unique and delicious flavor.
How to Make Hot Dog Relish
Cut the onions into rings about 1/4 inch thick, then cut them in half.
Caramelize them in butter in a skillet until they are golden brown.
Add the rest of the ingredients, which include vinegar, crushed tomatoes, cayenne pepper, garlic, salt, and water, and simmer.
Add 2 additional cups of water and simmer until a sauce-like consistency is achieved.
Just enough so it's not too dry, but not so much that it soaks the bread.
I use Sabrett hot dogs.
However, Bi-Lo has natural casing Vinci ones that are a bit thicker.
I prefer fresh Philly steak buns, from which I remove the meatiest portion of the bread to create a kind of cavity for all the ingredients.
I add caraway seeds to fresh sauerkraut.
I use spicy brown mustard and sweet relish.
The onion relish is added at the end.
If you want more spice, add some hot peppers, jalapeños, or sauce to taste.
