Make Your Own Hot Dog Relish

During our high school days, hot and spicy flavors weren’t as popular as they are now, but we made it our business to seek out hot dog stands that featured their own blends of “hot relish,” a mixture of hot and sweet peppers to slather on those dogs.

On a return visit home, we found that some of these stands hadn’t closed down, and as we cruised down memory lane we found the relish to be as good as remembered. Yes, the hot dog was still the plain old steamed variety, but it lost all identity by the time we liberally spooned on the relish. It made us realize that we really didn’t need the hot dogs to savor some of our favorite foods.

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If you like “heat” in your relish as we do, you may want to add another jalapeno chile. This relish is great on hot dogs or grilled meats; it also makes a tasty fat-free spread for sandwiches.

THREE-PEPPER RELISH

1 teaspoon cornstarch

3 tablespoons cider vinegar

1 medium green pepper, seeded and diced

1 medium sweet red pepper, seeded and diced

1 jalapeno chile, seeded and minced

1 large onion, diced

1/4 cup brown sugar, packed

1/2 teaspoon ground allspice

1/2 teaspoon celery seeds

1/2 teaspoon dry mustard

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Combine cornstarch and vinegar in small dish and mix until smooth. Pour into 8-cup glass measure or 2-quart microwave-safe casserole.

Add peppers, chile, onion, brown sugar, allspice, celery seeds, mustard, salt and pepper. Cover with wax paper and microwave on HIGH (100% power) 6 to 8 minutes or until just boiling, stirring after 3 minutes. Chill before serving. Makes about 3 cups.

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The sweet and sour flavors of this relish go especially well with grilled poultry. It’s great on cold turkey sandwiches in place of mayonnaise or as a spread on toast.

GREEN TOMATO RELISH

1 teaspoon cornstarch

1/4 cup balsamic vinegar

4 cups green tomatoes, quartered

1 medium sweet red pepper, seeded and quartered

1 medium onion, quartered

1 cup raisins

1/2 cup brown sugar, packed

1/2 teaspoon dry mustard

1 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon salt

1/4 teaspoon ground black pepper

Combine cornstarch and vinegar in small dish.

Coarsely chop green tomatoes, sweet red pepper and onion in food processor or blender.

Pour cornstarch mixture along with raisins, brown sugar, mustard, cinnamon, allspice, salt and pepper into 8-cup glass measure or 2-quart microwave-safe casserole. Add green tomato mixture. Mix well. Cover with wax paper and microwave on HIGH (100% power) 8 to 12 minutes, until just boiling, stirring after 5 minutes. Chill before serving. Makes about 3 3/4 cups.

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If you don’t have an abundance of zucchini in your garden, a friend or neighbor surely will. The addition of maple syrup is an inspiration from our youth, but you may substitute honey or corn syrup. Add a few tablespoons of this relish to chicken or vegetable salads, or accent steamed or grilled fish with it.

ZUCCHINI RELISH

1 teaspoon cornstarch

1/4 cup lime juice

3 cups shredded zucchini

1 large red onion, chopped

1 jalapeno chile, seeded and minced

1 teaspoon grated ginger root

1/4 cup maple syrup

1/2 teaspoon salt

1/4 teaspoon ground black pepper

1/2 cup chopped cilantro

Mix cornstarch and lime juice in small dish until smooth. Pour into 8-cup glass measure or 2-quart casserole.

Add zucchini, onion, jalapeno, ginger root, maple syrup, salt and pepper. Mix well. Cover with wax paper and microwave on HIGH (100% power) 8 to 12 minutes, until just boiling, stirring after 5 minutes. Stir in chopped cilantro. Chill before serving. Makes about 4 cups.