What Up, Dog?

Directions

1. 1
   Combine the cucumber and bell pepper in a colander.
2. 2
   Put the colander over a bowl and sprinkle with salt.
3. 3
   Toss and let sit for 30 minutes to remove excess water.
4. 4
   Rinse with cold water, transfer to a sheet tray lined with paper towels and pat dry.
5. 5
   In a medium saucepot combine the cucumber and red pepper with the remaining relish ingredients.
6. 6
   Cook over medium-low heat until thick, about 30 minutes.
7. 7
   Cool to room temperature.
8. 8
   This will last up to 2 weeks in the refrigerator in a sealed container.
9. 9
   Onion Sauce:
10. 10
    Heat the 2 tablespoons of canola oil in a medium pot over medium heat.
11. 11
    Add the onion and garlic and cook until slightly tender, about 3 minutes.
12. 12
    In a small bowl whisk together the remaining sauce ingredients.
13. 13
    Add to the pot with the onions along with 1/2 cup water and bring to a boil.
14. 14
    Reduce the heat to low and simmer, uncovered, until thick, about 30 minutes.
15. 15
    Remove from the heat and let cool to room temperature.
16. 16
    This will last up to 2 weeks in the refrigerator in a sealed container.
17. 17
    Hot Dogs:
18. 18
    Heat the canola oil in a large skillet over medium heat.
19. 19
    Add hot dogs and cook for 8 minutes, turning after 4 minutes.
20. 20
    While the hot dogs are cooking, light brush the buns with melted butter and arrange on a sheet pan.
21. 21
    Broil until lightly toasted, about 1 minute.
22. 22
    .
23. 23
    Put the hot dogs into the buns, top each with 2 tablespoons of the spicy onion sauce, 2 tablespoons of the relish and some mustard.
24. 24
    Arrange on a serving platter and serve.