Every once in awhile, I get a hankering for an authentic Chicago-style hot dog, but some of the ingredients simply aren’t available or are hard to find here in mid-Missouri. Luckily, I discovered a relish that recreates that Chicago flavor, and I was able to successfully recreate it at home.
So, here is a quick and easy recipe for Chicago-style hot-dog relish. You’ll notice the ingredients list has several alternatives listed. That’s because no two hot dog connoisseurs can seem to agree on the exact combination that makes up the perfect Chicago dog — with the exception that ketchup is sacrilege.
— 3/4 cup of chopped white or yellow onion.
— 3/4 cup chopped or sliced tomato. You can use almost any variety or even pickled tomatoes.
— 1/2 cup of chopped and drained hot, pickled peppers. Chicago-dog purists will likely prefer peppers labeled “sports peppers,” but hot banana peppers, Serrano peppers or even jalapenos will do in a pinch. I prefer pepperoncinis, which are a little milder but still have a kick.
— 2 tablespoons of relish. Either sweet or dill will do, depending on your taste. Purists often go for a “neon green” specialty Chicago-style sweet relish, but you may have to order it online.
— 2 tablespoons yellow mustard.
— 1/4 teaspoon of celery salt.
— 1/4 teaspoon black pepper
Combine ingredients in a blender or food processor and pulse until the mixture is the consistency of a typical hot-dog relish. Refrigerate after use.
Best served over a boiled or grilled kosher, natural-cased or commercial-sized all-beef hot dog on a poppy-seed bun. Top with a dill-pickle spear and enjoy.
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