Hawaiian Hot Dog Relish (Print Version)
# Ingredients:
→ Hawaiian Relish Mix
01 -
1 1/2 cups chopped English cucumber
02 -
1/3 cup finely chopped red bell pepper
03 -
1/3 cup finely chopped red onion
04 -
2 tablespoons salt
05 -
6 tablespoons sugar
06 -
3 tablespoons pineapple juice
07 -
3 tablespoons vinegar
08 -
1/2 teaspoon prepared mustard
09 -
1/4 teaspoon celery seed
10 -
pinch of crushed red pepper flakes
11 -
1/2 cup chopped fresh pineapple
→ Teriyaki Mayo Dip
12 -
1/2 cup mayo
13 -
2 tablespoons teriyaki sauce
→ Hot Dog Fixings
14 -
8 hot dogs
15 -
8 toasted hot dog buns
16 -
8 slices crispy beef bacon, crumbled
17 -
8 pineapple slices
# Instructions:
01 -
Put cucumber, red bell pepper, and red onion with salt in a big bowl. Let it sit in a colander for about an hour to drain.
02 -
Rinse those salted veggies well with cold water after an hour. Drain out all the water nicely.
03 -
In a clean big bowl, stir together sugar, pineapple juice, vinegar, mustard, celery seed, red pepper flakes, and pineapple. Toss in the drained veggies and mix it all. Chill this mix for 1 to 3 hours to get the best flavor.
04 -
Whisk mayo and teriyaki sauce in a small bowl until smooth. Keep it in the fridge till you need it.
05 -
Fry bacon slices in a pan till they’re crisp and golden. Drain on paper towels and break into pieces. Put aside.
06 -
Heat the grill to medium-high. Grill pineapple slices 1 to 2 minutes per side till grill marks show up.
07 -
While grilling hot dogs to warm them through, toast the buns till they get a light brown color.
08 -
Slice open each hot dog and place it in a toasted bun. Add pineapple slices cut in half, a scoop of the relish, a drizzle of teriyaki mayo, and a good amount of crumbled bacon on top.
# Notes:
01 -
Keep the relish chilled for a few hours to bring out the best taste and keep it fresh.
02 -
Get all your toppings ready before serving to put everything together quickly.