Danger Dogs With Spicy Fruit Relish Recipes

PAPA'S HELLISH RELISH FOR HOT DOGS

Papa's Hellish Relish for Hot Dogs image

A super spicy relish that is good on hot dogs, burgers, sausage, and more. I saw something similar on a TV show and came up with my own version This recipe is SUPPOSED to be super spicy.

Provided by Papa Deuce

Categories Sauces

Time 15m

Yield 40 serving(s)

Number Of Ingredients 9

Ingredients

6 habanero peppers, chopped
6 serrano peppers, chopped
6 hot red peppers, your choice of pepper, chopped
1/2 red bell pepper, chopped
1 cup white vinegar
1 -2 tablespoon sugar
2 -3 ounces radishes, chopped
yellow mustard, enough to have about 1 quart of ingredients in total
you can make the same recipe with ketchup or even a 50 /50 mix of ketchup and mustard

Steps:

Place it all in a food processor and process until you like the consistency.
Put in a jar for at least 2 days before using. Will keep for weeks in the fridge.

DANGER DOGS WITH SPICY RELISH

DANGER DOGS WITH SPICY RELISH image

Categories Beef

Yield 4 - 8 servings

Number Of Ingredients 17

Ingredients

Spicy Fruit Relish:
1/2 pineapple, peeled and sliced into 1/2-inch planks
1 mango, peeled and sliced into 1/2-inch pieces
1 jalapeno, seeded and finely diced
1 red chile (Fresno or jalapeno), seeded and finely diced
1/2 medium red onion, finely diced
1 tablespoon olive oil
1/2 lemon, juiced
1/2 cup pickle relish
Kosher salt and freshly ground black pepp
Hot Dogs:
8 slices applewood-smoked bacon
8 good quality all-beef franks
16 pickled jalapeno slices, drained
8 hot dog buns
Ketchup, for serving
Country mustard, for serving

Steps:

For the fruit relish: Preheat an oiled grill pan over medium-high heat. Grill the pineapple and mango slices until grill-marked, 1 to 2 minutes per side. Set aside to cool, then slice into 1/4-inch cubes. In a large bowl, combine the fruit with the jalapeno, red chile, onion, olive oil, lemon juice and pickle relish. Season lightly with salt and pepper. Set aside in the fridge. For the hot dogs: Set a grill pan over medium-high heat. Cook the bacon for 1 to 2 minutes on each side, just to render some fat, not to cook through. Transfer the bacon to a paper-towel-lined plate to drain. With a sharp knife, make a small lengthwise slit down the center of each hot dog (do not cut all the way through). Cut the jalapeno slices so you can unroll them into long strips. Place 2 or 3 jalapeno strips into the slit of each hot dog. Wrap each dog with a strip of bacon and secure it in place with toothpicks. In the same grill pan used for the bacon, cook the hot dogs until the bacon is cooked through and crisp, rotating frequently, 5 to 6 minutes total. To serve, toast the buns for 1 to 2 minutes per side. Remove the toothpicks from the hot dogs and nestle the dogs in the buns. Top with fruit relish and serve with ketchup and mustard.

SWEET AND SPICY FRUIT RELISH

Sweet and Spicy Fruit Relish image

A new condiment for both Thanksgiving dinner and those leftover turkey sandwiches. Only 39 calories and no fat per serving.

Provided by Martha Stewart

Categories Food & Cooking Healthy Recipes Gluten-Free Recipes

Yield Makes 5 cups

Number Of Ingredients 13

Ingredients

1/4 ounce jalapeno, seeded, ribs removed, and finely chopped
2 ribs celery, trimmed and cut into 1/4-cubes, leaves reserved
Juice and zest of 1 orange (about 6 tablespoons juice)
2 tablespoons sherry or red-wine vinegar
1 tablespoon honey
Coarse salt and freshly ground pepper
2 firm pears, such as Bosc, peeled, cored, and quartered
2 tart apples, such as Fuji, peeled, cored, and quartered
1/2 teaspoon ground ginger
2 tablespoons dark-brown sugar
Juice and zest of 1 lemon (about 3 tablespoons)
1 small red onion, peeled and cut into 1/2-inch rounds
Olive-oil cooking spray

Steps:

Combine jalapeno and celery in a large bowl; set aside. In a small bowl, combine orange juice, sherry, and honey; season with salt and pepper. Pour orange mixture over jalapeno-celery mixture. Add orange zest; toss to combine. Set aside.
In a medium bowl, combine pears, apples, ginger, sugar, and lemon juice; set aside. Spray a grill pan with cooking spray. Heat over medium-high heat until hot but not smoking. Grill onion rounds, basting with a little liquid from pear-apple mixture. Cook each side until softened and slightly charred, 3 to 5 minutes per side. Transfer onions to a cutting board; cut into 1/4-inch cubes. Add to jalapeno-celery mixture.
Grill apple and pear quarters in batches, until golden brown on each side, basting with collected juices in bowl, 2 to 5 minutes per side. Transfer to a cutting board; cut into 3/4-inch cubes. Add to jalapeno-celery mixture along with juices. Chop celery leaves; add to jalapeno-celery mixture along with lemon zest. Stir to combine. Let sit at least 1 hour at room temperature. Season to taste.

Nutrition Facts : Calories 39 g, Fiber 1 g, Sodium 114 g

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