Hot Dogs with Mango-Cucumber Slaw and Homemade Srirachup
Servings: 4 servings
Ingredients
For the Srirachup:
- 1 6- ounce can organic tomato paste
- 2 tablespoons plus 1 teaspoon apple cider vinegar
- 1 tablespoon honey
- 2 packed tablespoons brown sugar
- 2 tablespoons plus 1 teaspoon sriracha
- ¼ cup plus 2 tablespoons water
- 1/8 teaspoon garlic powder
- Kosher salt to taste
For the Cucumber-Mango Slaw:
- 1/3 large English cucumber peeled, seeds removed and julienned
- ½ mango julienned
- ¼ red onion very thinly sliced
- 2 tablespoons freshly chopped cilantro
- 1 tablespoon fresh lime juice
- Kosher salt to taste
For the Hot Dogs:
- 4 beef hot dogs Try to buy no-nitrate and uncured
- 4 hot dog buns
- 2 tablespoons roasted peanuts chopped
Instructions
- Start by making the Srirachup. In a medium saucepan, whisk together all of the ingredients for the Srirachup over medium heat. Bring it to a boil, reduce the heat to low (it should be barely simmering) and cook for ten minutes, stirring regularly. Let the srirachup cool to room temperature, then refrigerate until ready to use.
- Moving on to the cucumber-mango slaw! In a medium bowl, combine the ingredients for the slaw. Season with salt to taste and refrigerate until ready to use.
- Heat a grill or grill pan over medium heat. When hot, add the hot dogs and cook for 8-10 minutes, turning periodically, until grill marks appear and the skin has blistered slightly.
- If you like toasted buns (who doesn’t?) now is the time to pop them on the grill cut-side down for about a minute.
- Now it’s time to assemble these dogs. Place each hot dog in a bun and top with a generous spoonful of Srirachup. Add the slaw and sprinkle with chopped peanuts. Serve immediately.