Zippy Hot Dog Sauce
This is a sauce my mother made when we were kids. It is a tangy and totally different kind of chili sauce. I remember we would use the leftover to make tacos out of it and they were delicious!
This is a sauce my mother made when we were kids. It is a tangy and totally different kind of chili sauce. I remember we would use the leftover to make tacos out of it and they were delicious!
- Carbohydrate 23.6431927654043 g
- Cholesterol 34.01942775 mg
- Fat 6.03417315845253 g
- Fiber 1.50719012496636 g
- Protein 10.8973524371332 g
- Saturated Fat 2.25213558559823 g
- Serving Size 1 1 Serving (103g)
- Sodium 640.304482755665 mg
- Sugar 22.136002640438 g
- Trans Fat 0.969414180582228 g
- Calories 193 calories
Step-by-step
- Brown hamburger with onions and drain.
- Add remaining ingredients and simmer for 1 hour.
- This is a thick sauce and tastes great on hot dogs as well as on french fries with melted cheese sauce!
- I usually make it with a smokey BBQ sauce because that is the flavor I prefer.
Standard meat sauces rely on a long, slow braise to break down connective tissue, but this formulation takes a radically different chemical route by using high-acid tomato condiments to tenderize ground beef rapidly while relying on brown sugar to balance the pH.
- Brown the hamburger in a heavy-bottomed skillet over medium heat until the internal temperature reaches 160 degrees Fahrenheit, ensuring the meat develops sufficient Maillard browning before draining excess fat.
- Finely dice the onions to a uniform 1/8-inch cube so they soften completely during the subsequent one-hour simmer without retaining a raw crunch.
- Adjust the red pepper flakes and chili powder relative to the sweetness of the chosen barbecue sauce; if your brand contains high fructose corn syrup, reduce the brown sugar by two tablespoons to prevent burning.
- Simmer the mixture uncovered on a low burner set to maintain a gentle bubble, allowing excess moisture to evaporate until the sauce reaches a thick, clingy consistency that coats the back of a spoon.
- Store leftovers in an airtight glass container in the refrigerator for up to four days, or freeze for up to three months.
Serve this condiment over crisp french fries topped with a warm cheddar cheese sauce, where the high salt and vinegar content cuts through the heavy dairy fat. Reheat gently on the stovetop with a splash of water if the sauce thickens too much during storage.
