New York Style Hot Dog with Red Pepper Relish
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You can bet a New York Style Hot Dog with Red Pepper Relish and Onion Sauce will add a gourmet touch to otherwise ordinary burgers and hot dogs at this year’s summer picnics!
Why you’ll love this New York style hot dog recipe!
Grilled all-beef hot dogs dressed with spicy brown mustard are smothered in a tangy tomato onion sauce and topped with a roasted red pepper relish that’s also amazing on grilled chicken or salmon!
It’s a sure bet that hot dogs can be found at any major league baseball park and most often on the grill for backyard cookouts.
If you’re planning to fire up the grill for Memorial Day weekend, please try New York Style Hot Dogs with Onion Sauce and Red Pepper Relish and let me know what you think!
Ingredient notes
- All-Beef Kosher Hot Dogs — You’ll want to use quality all beef dogs for the best rich, meaty flavor and slightly smoky taste.
- Canola Oil: Canola oil is used for grilling the hot dogs, enhancing their exterior texture and aiding in browning.
- Spicy Brown Mustard — This classic condiment adds flavor with a hint of heat and tanginess.
- Hot Dog Buns — Choose soft, pillowy buns to cradle the hot dogs and condiments.
Red Pepper Relish
- Red Bell Peppers — For a vibrant and sweet flavor, use 3 large, ripe red bell peppers. Alternatively, opt for the convenience of canned roasted red peppers, which offer a smoky, charred taste with a slightly softer texture.
- Canola Oil — Used to roast the bell peppers, the oil helps bring out their natural sweetness.
- Roasted Garlic — Six cloves of garlic, coarsely chopped and roasted, add a rich and mellow depth to the relish.
- Extra-Virgin Olive Oil —Olive oil infuses the relish with robust, slightly fruity notes.
- Red Wine Vinegar — A little acidity adds depth and balance to the relish.
- Fresh Flat-Leaf Parsley — Adds a fresh, herbaceous compliment to the sweet peppers.
Onion Sauce (onion relish)
- Canola Oil — Sauté and caramelize the onions in this neutral oil with a high smoke point.
- Onions — The slow sautéing of onions creates a sweet and flavorful base for the sauce.
- Ketchup — Ketchup helps blend the sweetness and tanginess of the ingredients.
- Warm Spices — Add chili powder and cinnamon to bring a warm, earthy depth to the sauce.
- Hot Sauce — Just a tad of hot sauce provides a hint of spiciness and a zesty kick!
How to make Red Pepper Relish
My favorite thing about this recipe is the roasted red pepper relish. To save time, you could always use canned roasted red peppers, but roasting them at home isn’t that hard and they are so delicious!
STEP 1 | Roast the red bell peppers
First things first, start by preheating the grill to high heat. Next, brush the red bell peppers all over with canola oil.
Cook the peppers over the direct heat with the lid closed until they are soft. Turn the peppers often to make sure you get a nice char on all sides. This should take about 10 to 12 minutes.
You can also roast peppers directly over a gas stove burner, however be VERY careful with the open flame.
tips
- You can also roast peppers directly over a gas stove burner, however be VERY careful with the open flame.
- The hot dog toppings can be prepared a day ahead of time and refrigerated. For the best flavor, allow time to let the toppings come to room temperature before serving.
STEP 2 | Rest, remove the skins and seeds, and chop
Place the roasted red bell peppers in a bowl and cover tightly with plastic wrap. Let the peppers rest for 10 minutes or so. This will make removing the skins much easier!
Use a small paring knife or the back of a spoon to remove the skins. Slice the peppers in half and use a spoon to gently scrape out the seeds.
STEP 3 | Finish the sauce
Place the chopped peppers in a bowl with the chopped roasted garlic, parsley, olive oil, and red wine vinegar. Season with salt and pepper to taste, then serve at room temperature or refrigerate if making ahead of time.
How to make New York style hot dog onions
Heat the canola oil in a medium saucepan over medium heat, then add the diced raw onion and cook until they are soft. This should take 8 to 10 minutes.
Next, stir in the chili powder and cinnamon and cook for another minute before adding the ketchup, a cup of water, and a splash of hot sauce. Simmer the sauce for 10 to 15 minutes until it is thickened.
How to grill New York Hot Dogs
The secret to a good hot dog? It’s all about the char! Follow the steps below for delicious, perfectly roasted hot dogs.
STEP 1 | Cook the hot dogs
Again, preheat the grill, but at medium heat this time. Brush the hot dogs with oil and season them with black pepper. Cook the hot dogs until they are slightly charred on all sides.
STEP 2 | Dress the hot dogs
Now, it’s time to put it all together! Spread mustard on the bottom of a hot dog bun, then add the hot dog and top with onion sauce and red pepper relish. Get ready to dive in!
Variations and substitutions
The original recipe calls for all-beef hot dogs, but I sometimes like to grill sausages or even turkey cheddar dogs as a healthier option.
Storage and reheating tips
- Store the red bell pepper relish and the onion sauce in an airtight container in the refrigerator for 2 to 3 days. Let come to room temperature before serving.
- Leftover hotdogs may be wrapped in aluminum foil and stored in the refrigerator. To reheat, place in a 350 degree oven until warmed through.
Frequently asked questions
Besides Bobby Flay’s version of the New York street dog, other Big Apple hot dog carts offer hot dogs simply dressed with brown mustard and sauerkraut. In Chicago, however, hot dogs are served on a poppy seed bun with yellow mustard and are “drug through the garden” — topped with onions, sweet pickle relish, a dill pickle spear, tomato, pickled peppers, and a dash of celery salt.
Hot dogs derived from frankfurters, which were introduced to America by German immigrants. Now, along with apple pie, baseball and hot dogs are closely associated with American culture.
Serving suggestions
Baked beans are the perfect accompaniment to these hot dogs — try these Mixed Baked Beans they are delish! To round out the menu, my tangy no-mayo coleslaw or this tortellini pasta salad would be perfect.
From My Bookshelf
Last year, John’s nieces gave him Bobby Flay’s GRILL IT! cookbook for Christmas, and believe it or not, one of our favorite recipes from the book is for these HOT DOGS!
- featuring 150 grilling recipes from the master chef
Love this recipe? Bookmark it for the future!
Simply tap the heart symbol located in the lower right corner of your screen, and the recipe will be securely stored in your own recipe box.
New York Style Hot Dog with Onion Sauce and Red Pepper Relish
Ingredients
Red Pepper Relish
- 3 large red bell peppers (or use canned roasted red peppers)
- 2 tablespoons canola oil
- 6 cloves roasted garlic coarsely chopped
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon red wine vinegar
- 3 tablespoons finely chopped fresh flat-leaf parsley plus whole leaves for garnish
- Kosher salt and freshly ground black pepper
Onion Sauce
- 2 tablespoons canola oil
- 2 large onions halved and thinly sliced
- 1 teaspoon chili powder
- ½ teaspoon ground cinnamon
- ¼ cup ketchup
- ¼ teaspoon hot sauce
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Hot Dogs
- 8 all-beef kosher hot dogs
- canola oil
- freshly ground black pepper
- 8 hot dog buns
- mustard
Instructions
Red Pepper Relish
- Preheat grill to high heat. Brush red bell peppers with canola oil. Cook peppers on the grill with the lid closed for 10-12 minutes, turning often, until charred on all sides.
- Place peppers in a bowl and cover tightly with plastic wrap. After 10 minutes, uncover and gently remove the skins and seeds with a small paring knife.
- Dice the peppers and combine with the remaining ingredients. Season with salt and pepper. Cover and let sit at room temperature for at least 30 minutes before serving.
Onion Sauce
- Heat two tablespoons of canola oil in a medium saucepan over medium heat. Add diced onions and cook until soft, about 8 to 10 minutes.
- Add chili powder and cinnamon and cook for another minute. Stir in the ketchup, water, and hot sauce. Season with salt and black pepper and bring to a simmer. Cook 10 to 15 minutes until the mixture is thickened.
Grill the Hot Dogs
- Brush the dogs with oil and season with pepper. Grill over medium high heat until slightly charred on all sides, about 8 minutes.
- Spread mustard on the bottom of the hot dog buns. Add the hot dogs and top with onion sauce and red pepper relish.
Video
Notes
- You can also roast peppers directly over a gas stove burner, however be VERY careful with the open flame.
- The hot dog toppings can be prepared a day ahead of time and refrigerated. For the best flavor, allow time to let the toppings come to room temperature before serving.
Nutrition
Life Love and Good Food does not claim to be a registered dietician or nutritionist. Nutritional information shared on this site is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Beyond the recipe
We don’t have hot dog vendors on the street corners in Knoxville, so the idea of this onion sauce seasoned with chili powder and cinnamon seemed a little odd to me at first, but guess what? It’s really tasty!
About Sheila Thigpen
Recipe Developer, Food Photographer, Food Writer
Sheila Thigpen is the publisher of Life, Love, and Good Food — a Southern food blog — and the author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook. After 20+ years in the publishing industry, she retired in 2018 to focus on her own creative endeavors full time. She and her husband live near the beautiful Smoky Mountains and have a precious little granddaughter who has stolen their hearts. As an influencer, Sheila has collaborated with brands like Creamette, Kroger, HERSHEY’S, Hamilton Beach, Garafalo Pasta, OXO, Smithfield, Valley Fig Growers, and more.
