Dugout Hot Dogs Recipe
What do folks eat at a ball game? Hot dogs, of course! For our baseball theme party, I jazzed them up with an easy homemade barbecue sauce and a tangy relish that's become a family tradition. I make up a supply when our garden's booming with zucchini.—Sue Gronholz, Beaver Dam, Wisconsin
TOTAL TIME: Prep: 30 min. + chilling Cook: 25 min. + cooling YIELD:10 servings
- ZUCCHINI RELISH:
- 2-1/2 cups chopped zucchini
- 1 medium onion, chopped
- 1/2 cup chopped green pepper
- 1-1/4 teaspoons salt
- 1 cup sugar
- 1/2 cup plus 2 tablespoons white vinegar
- 1-1/2 teaspoons celery seed
- 1/4 teaspoon ground mustard
- 1/8 teaspoon ground turmeric
- 1 teaspoon cornstarch
- 1 tablespoon water
- HOT DOGS:
- 3/4 cup ketchup
- 2 to 4 tablespoons chopped onion
- 2 tablespoons brown sugar
- 2 tablespoons cider vinegar
- 10 hot dogs
- 10 hot dog buns, split
- 1. In a large bowl, combine the zucchini, onion, green pepper and salt; cover and refrigerate overnight. Rinse and drain well; set aside.
- 2. In a large saucepan, combine the sugar, vinegar, celery seed, mustard and turmeric; bring to a boil. Add zucchini mixture; return to a boil. Reduce heat and simmer, uncovered, for 15 minutes or until crisp-tender, stirring occasionally. Combine cornstarch and water until smooth; stir into saucepan. Bring to a boil. Reduce heat; cook and stir for 3-5 minutes or until thickened. Cool. Cover and refrigerate until chilled.
- 3. For hot dogs, in a small saucepan, combine the ketchup, onion, sugar and vinegar; simmer, uncovered, for 2-3 minutes. Add hot dogs; simmer 5-10 minutes longer or until heated through. Serve on buns topped with relish. Yield: 10 servings (2 cups relish).
1 serving (1 each) equals 393 calories, 16 g fat (6 g saturated fat), 25 mg cholesterol, 1,214 mg sodium, 54 g carbohydrate, 2 g fiber, 10 g protein.
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