The Heavy Table had a very straightforward and easy version:
Half Cup Recipe:
- 4 strips bacon, cut into small pieces
- 1 c onion, diced
- 2 tbsp white wine vinegar
- 2 tbsp low sodium chicken broth
Crisp bacon in skillet, then remove and drain on paper towels. Discard all but 1 tbsp bacon grease in pan then add onion and cook until soft and translucent. Add white wine vinegar, chicken broth, and bacon; cook until liquid has evaporated. Salt according to taste.
While Simply Recipes went tropical with their Pineapple Bacon Relish. Yummm!
For 8 hotdogs:
- 1/4 pound thick cut bacon
- 1/2 large red onion, chopped, about 1 cup
- 2 cups finely chopped fresh pineapple (about 10 oz)
- 1/4 cup chopped sweet pickles
- 1 Tbsp sweet pickle juice
Their instructions are to cook over low heat the bacon until the fat renders, remove the bacon, pour off all but a teaspoon of fat (save the discard for cooking!), turn heat up to medium and sautee the onion in it for 5 minutes. Chop the bacon up into bits, then combine in a bowl the bacon bits, the sauteed onion bits, the chopped pineapple and the sweet pickles. We cheat here and simply buy sweet pickle relish at the market. Also include a tablespoon of the sweet pickle juice if you have it.
Doesn't that sound amazing? Either recipe would go on a hotdog or burger and really wow your friends and family! We just started making our own hotdogs. Why? Well, because they don't sell really big, plump, beefy hotdogs here. Which is too bad. A hotdog can make a great sandwich! But like all outstanding foods, it starts with the ingredients and that means a great hotdog. Enter the meat grinder and sausage stuffer.
Here is our most recent hotdog, topped with Kuya's secret chili sauce. It was excellent, but the next time we make them, we will definitely have bacon relish to top them!