Tis' the season for hotdogs!

Well I'm finally done with the second edit of my book and have only added 25 pages. A word to the wise, adding pages during the editing process isn't exactly the goal you should have when preparing anything for publication, let alone a first-person jaunt through the mind of a time-traveling zombie. But it is done and I'm now mentally preparing myself for the third and final edit before upload to Amazon. 

In other news, this last weekend's potluck was fantastic thanks to my Granny, who graciously gave me a three pound package of Honeywell hotdogs for pulling weeds last Friday. We grilled those suckers up and ate far too many hotdogs each. 

Something about grilling hotdogs just makes them taste fantastic. I'm a fan of good dirty-water dogs, but grilling is the far superior method to prepare these childhood classics. Along with the dogs we had the standard assortment of chili sauce (Skyline), shredded cheese (I didn't eat it), homemade dill relish my granny sent me home with, mustard, ketchup, and a fantastic pickle that I made for the dogs: onion and pepper pickles. This relish goes VERY well with mustard and is perfect compliment to a fully loaded hotdog. 

Onion and Pepper Relish

Tools:

Cutting board.

Knife.

Quart jar with a tight fitting lid (I still use canning jars for this)

Ingredients:

2 Large Yellow Onions, diced finely

1 Large Mature (red) Anaheim Pepper or a red bell pepper, diced finely.

2 dried Pasilla Peppers (for heat).

2 tablespoons salt

1 tablespoon sugar

3 tablespoons white vinegar

Dice the onions and the Anaheim peppers into small chunks, something that will be easy to load into a hotdog bun. Place the two dried Pasilla Peppers into the jar and pour the vinegar onto them. Mix the onions and Anaheim peppers together and add into the jar. Top with the sugar and salt, seal the jar, and shake it vigorously. Place it on the counter top overnight, shaking occasionally, so all of the flavors can mingle together. Then store it in the refrigerator for later. 

Variants of this dish can be made with red and white onions, but I'd avoid an overly sweet onion if you are making this dish. Likewise you can make the pickle a LOT spicier if you chop up a habenaro and add it to the bottom of the jar instead of the dried Pasilla Peppers.

Well with that done I should consider biking home, I have a belly full of coffee and a hankering for that jar of pickles waiting for me in my fridge. Until next time!

Bien Camino!