Grilled Hot Dogs with Corn Relish, Chipotle Mayo, Herbs

Ingredients

• 1 whole chipotle chile in adobo sauce
• 1 C mayonnaise
• 8 hot dogs (Nathan's, Zwigle's, Hebrew National)
• 8 hot dog buns
• 1/2 C mixed dried herbs (parsley, thume, rosemary, dill, etc)
• 1/2 C crushed potato chips
• 1/2 C crumbled goat cheese
• Corn relish

1. Puree the chile and mayonnaise until smooth in a blender to make a chiptole-mayo sauce.
2. Cook the hot dogs over low heat in olive oil until brown and heated through.
3. Place the hot dogs in the buns on a platter and serve immediately with the corn relish, chipotle mayo, mixed herbs, goat cheese and potato chips in separate bowls as toppings.

Corn Relish

• 1 lb red bell peppers
• 1 lb red onions
• 1 lb uncooked corn kernels
• 1/3 C kosher salt for curing plus 1/4C for seasoning
• 4 C cider vinegar
• 4 C sugar
• 1/2 C mustard seeds
• 1 Tbsp crushed chile
• 1 Tbsp dill seed
• 2 cinnamon sticks
• 1 Tbsp allspice
• 1 tsp cloves
• 3 Tbsp turmeric
• 1/4 C whole black peppercorns
• 1/2 C garlic cloves
• 1/4 C coriander seeds

1. Seed and dice the bell peppers. Peel and thinly slice the onions. In a larger bowl, combine peppers, onions, corn and 1/3C salt. Toss to incorporate, and strain in a colander set up in a bowl. Refrigerate 24 hours.
2. In a saucepan, combine the rest of the ingredients and simmer for 20 minutes. Transfer the brine to a bowl and let cool overnight.
3. Thoroughly rinse the vegetable mix in the colander and allow it to drain completely. Transfer the mixture to a non-reactive container such as a Mason jar. Strain the brine and pour it over the corn mixture. Allow the relish to cure in the refrigerator for at least one week.

Note: Try this when we go camping