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recipelink.com Chat Room Recipe Swap - 2001-06-23
From: Kelly~WA
New York Vendor "Red Hots" Hot Dog Sauce
2 large onions (sliced thin and quartered)
1/3 cup bottled chili sauce.
1 tbsp. water.
1 tbsp. distilled white vinegar.
3/4 tsp. sugar.INSTRUCTIONS:
Pre-Heat Oven to 500†
On 14 X 14 inch square piece of aluminum foil, mix all ingredients together, stir until well blended.
Bring 2 opposite sides together and fold edges over 3 times; then fold ends over the top.
Bake in pre-heated oven for 30 minutes.
When sauce is completed, combine with favorite mustard on your hot dogs.
*NOTE: The sauce was/is cooked this way so that it can be stored and re-heated as needed, especially in/on the vendors carts/stands in New York City.ALTERNATE METHOD:
Combine all ingredients in a small saucepan.
Stir continually while bringing to a boil, reduce heat and simmer until thickened.
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