- 1 pound green (unripe) tomatoes, cut into 1/2-inch dice
- 1 red bell pepper, cut into 1/2-inch dice
- 1 onion, cut into 1/2-inch dice
- Kosher salt
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- 1 cup distilled white vinegar
- 1 cup light brown sugar
- 2 teaspoons crushed red pepper
- 1/2 teaspoon ground cloves
- 1/2 teaspoon celery salt
- 1/2 teaspoon ground ginger
- 3 cups water
- One 12-ounce bottle stout or porter
- 1 tablespoon celery seed
- 1 small onion, quartered
- 1 garlic clove, smashed
- 8 all-beef hot dogs
- 8 hot dog buns, split
How to make this recipe
- In a colander, toss the green tomatoes, pepper and onion with 2 tablespoons of kosher salt and let stand for 1 hour to drain.
- In a large, deep skillet, heat the olive oil. Add the drained vegetables and cook over moderate heat, stirring occasionally, until softened but not browned, about 7 minutes. Add the vinegar, brown sugar, crushed red pepper, cloves, celery salt and ginger and simmer until thick, stirring occasionally, about 25 minutes. Let cool to room temperature and season with salt.
- In a large saucepan, combine the water, beer, celery seed, onion and garlic and bring to a boil. Put a large steamer basket over the boiling water and add the hot dogs. Cover and steam over moderate heat for 8 minutes. Add the hot dog buns and steam for 30 seconds.
- Put a hot dog in each bun, spread with green tomato relish and serve.
The relish can be refrigerated for up to 2 months.
Beer There's very little that goes as well with a hot dog as a beer. Try a crisp pale ale like Sweetwater's citrusy 420 Extra Pale Ale from Georgia or North Coast Brewing's hoppy Acme Pale Ale from California.