Sooooo ..... Here I am standing at a Hot Dog Cart in Wilmington, Delaware one day and wanting a hot dog. One of the items that the guy has for putting on a Hot Dog is something called " New York Red Onion Sauce " for which there was actually an extra charge ..... Now I had never heard of it ! So I ask the guy what it was ..... and He says,
It's an onion style red sauce that's used in New York City at just about every Hot Dog Cart .
If you like onions on a Hot Dog you'll love this stuff on your dog and more than likely come back for another one .
So I asked him what was in it and he told me the basic ingredients but noted that " he didn't want to tell me exactly how he made it " ... I visited him again the next week for another Hot Dog and while I waiting at the window for him to make it ... I notice something ... a jar of " Sabrett Onion Sauce " in his cart.
Come to find out that is what he was using .....
and you can actually buy in stores .....
( see photo of " Sabrett Onion Sauce " below )
" However " ... I couldn't find it in any of the local stores so with just the Ingredients in mind I started checking out the internet and even though I found references for it " I could really only find one recipe for it " and it didn't include all the ingredients the guy told me about ..... but over the years I continued looking on the internet ... tried this and then that .... and finally came up with the below recipe which is " GREAT ".
- In a small bowl mix the dry spices: - ( to have ready for later )
- chili powder
- garlic powder
- onion powder
- mustard powder
- kosher salt ( The " kosher salt " helps pull the moisture out of the onions better than regular salt )
- Over medium-high heat warm the olive oil in a large pot ( non-stick pot preferred)
- Add the onions and mix with a spoon until all onions appear to have the oil on them.
- Add the garlic and mix in with the onions.
- Sprinkle the onions with the dry spice mix and mix together and continue to stir to avoid burning the onions.
( Remember the " kosher salt " helps pull the moisture out of the onions )
- Add the brown sugar and stir until mixed together and then continue to mix.
- Add the Tomato Paste, Vinegar, and Water and stir and continue to mix.
- Once everything is mixed together well turn your burner to " Low and Simmer " for about 40 minutes and stir every 5 or 10 minutes.
- Near the end of the simmering tim in a small bowl mix: - ( to have ready for later )
- 2 Tablespoons of Water
- 1 Tablespoon of cornstarch
- After the 40 minutes of simmering add the water and cornstarch mix that will help to thicken your sauce and mix together.
- Once mixed in turn your burner up until it just starts to boil, turn your burner back to simmer, and then continue to stir together until it thickens.
( Thickens in about 10 to 15 minutes )
- Once it's thickened turn off your burner, move your sauce from the burner to another cool burner, and let sit until it's cool.
( Some folks actually like to use it right away while it's still " Hot " )
- Once it's cool you can put it in a jar and it will keep for 2 to 3 months in the fridge.....
If you'd like to try some " Sabrett Onions in Sauce " before making this .....
It's available at some of these stores for purchase:
( firstname.lastname@example.org )
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