This delicious condiment adds flavor to hotdogs. Simply slather and enjoy.
Made with simple ingredients. Perfect for individuals allergic to ketchup.
Back in the day, this homegirl drizzled LOTS of ketchup on hotdogs and fries. Oh. my. goodness.
I created this condiment specifically for hotdogs when I was “forced” to stop eating ketchup.
I have LOVED ketchup all my life. Still love it, just can’t eat it. Hopefully, that makes sense. 🙂
A short while ago, I developed a very unpleasant allergic reaction to tomatoes and all products containing tomatoes. I’ll spare you the details.
The good news is I created a delicious alternative. That’s how winners roll.
Rather than get sad and depressed, I remained positive and created a fabulous alternative.
Delighted to share my recipe.
Be sure to check out my Smoky Sauce that’s excellent on burgers and chicken nuggets. Also a good dip for fries.
What is mustard?
Mustard, a popular topping on hotdogs, is an ingredient in this recipe.
Mustard is a condiment made from the seeds of a mustard plant.
Prepared mustard refers to the condiment that comes in a yellow bottle.
Dry mustard is the powder. Mustard seeds are whole, small seeds ground to make the powder.
Ground mustard seeds are also used for texture in stone ground mustard.
The bold yellow color comes from turmeric.
What’s the difference between white and yellow onions?
Yellow onions have a pleasant sweet flavor, becoming sweeter the longer they cook.
White onions have a sharper and more pungent flavor than yellow onions. They’re also more tender and have thin, papery skin.
Boiling hotdogs (aka wieners) in water for at least 10 minutes will drastically reduce sodium. They also taste better (less salty) in my opinion.
How To Read & Follow A Recipe
Reading a recipe is an important life skill. It starts with knowing how to read a recipe’s ingredients, follow the instructions, prep ingredients, and knowing what equipment to use.
The following tips and strategies will help beginners or experienced cooks create a delicious dish as intended in the recipe.
Start with clean hands and organized kitchen. Wash hands thoroughly. Make sure kitchen and countertops are clean before making a recipe.
Create a relaxing environment. Play favorite music while in the kitchen. I love listening to classical or gospel music.
Read the recipe. Don’t just quickly skim it. Thoroughly read from start to finish. Visualize doing each step which will help you avoid missing a step.
If you see ingredient that you and your family don’t use for whatever reason, use a substitutions or omit the ingredient.
My recipes are packed with helpful tips like shortcuts and serving sizes which save time time and help with meal planning.
Pay attention to the order in which ingredients are prepped. For example, 1 cup of chopped pecans is not the same as pecans, chopped (measure whole pecans and then chop).
Know the assumptions. For example, when my recipe calls for “sugar,” use granulated sugar. If brown sugar is an ingredient, it will be written as such in the recipe.
Figure out the timing. Check the listed “prep time” and “total time” to be sure you have enough time to complete the recipe.
Look for hints, such as the words “meanwhile” or “at the same time,” which indicate two or more steps can happen simultaneously.
For example, my prep time doesn’t include bringing cold butter up to room temperature. Be sure to include in your timetable.
Watch Recipe Videos. If you’re a visual learner (like me), watch recipe videos. Perfect for when you’re learning a new skill or just want to see how a recipe is made.
Mise en place is a super time saver. This French cooking term translates as “putting in place.” It means prepping/measuring ingredients and chopping food before you start cooking. It’s the perfect way to get organized and avoid missing an ingredient or missing a step in the instructions.
Organize your tools and kitchen equipment. Mise en place isn’t just for ingredients. Before starting, make sure you have parchment paper, aluminum foil, measuring cups, measuring spoons, the right pans, mixing bowls, and other equipment.
Make notes in your recipe. Note any special prep instructions and highlight cooking times. Make note of ingredients omitted, favorite substitutions and creative twists. The notes will be very helpful the next time you make this recipe.
- 1/4 cup sweet relish Juice drained.
- 3 tablespoons white onions, chopped Or use chopped yellow (sweet) onions.
- 1-1/2 teaspoons yellow mustard Or use stone ground mustard.
- 1 pinch salt
- 1 teaspoon ketchup (optional)
- 1/4 teaspoon Liquid Smoke (optional)
- 2 tablespoons sauerkraut (optional)
- When removing relish from jar, drain juice.
- Combine all ingredients in a small bowl. Taste. Add more ingredients as preferred.
- Makes enough for about 4 standard sized hotdogs. If desired, place in a lidded container and refrigerate for later use.