Hot Dogs with Harissa Ketchup, Tahini Mustard and Raw Cucumber Relish
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It’s not hard to jazz up hot dog classics—here, we reach into the Middle Eastern pantry to make some old familiars seem a little more exciting.
6 Hot Dogs | Total Time: Less Than 60 Mins
Ingredients
For the Raw Cucumber Relish:
- 3 Persian cucumbers, finely diced
- 2 radishes, finely diced
- 2 scallions, finely chopped
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh mint
- Juice of ½ lemon
- 2 teaspoons ground sumac
- ¼ teaspoon kosher salt
For the Tahini Mustard:
- ¼ cup country-style Dijon mustard
- 1–2 tablespoons tahini
- 1 teaspoon honey
For the Harissa Ketchup:
- ½ cup ketchup
- 1–2 tablespoons harissa
For the Hot Dogs:
- 1 package Applegate Naturals® Beef Hot Dog or Applegate Organics® The Great Organic Uncured Beef Hot Dog™ Brand
- 6 hot dog buns
Instructions
- To make the raw cucumber relish, combine the cucumbers, radishes, scallions, parsley, mint, lemon juice, sumac and salt in a bowl. Stir well to combine. (Alternatively, you can use a food processor to chop the vegetables if you like. Simply pulse the ingredients until finely chopped and well combined.)
- To make the tahini mustard, stir together all ingredients in a small bowl. Add a drop or two of water if mixture is too thick.
- To make the harissa ketchup, stir together the ketchup and harissa.
- Grill the hot dogs and buns according to package instructions. Serve with the prepared toppings.
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