Hitting the grill this weekend? Surely you can do better than ordinary condiments. Nathan Anda, curemaster behind Red Apron Butchery, shares his tips for creating one hot dog.
Yields 2½ cups
1 bulb garlic
2 tbs. butter
½ onion, roughly chopped
¼ c. brown sugar
6 chipotle peppers in adobo sauce
16 oz. can peeled tomatoes
¼ c. red wine vinegar
Salt and pepper
1. Preheat oven to 375°.
2. Cut top off garlic bulb, exposing cloves. Drizzle with olive oil and tightly wrap in a square of aluminum foil. Bake until soft and aromatic, approximately 45 minutes. Pop out 6 cloves and mash with the side of a knife. (Reserve the rest for another use.)
3. In medium saucepan over medium heat, add butter. When melted, add onion and allow to caramelize.
4. Once onion has started to brown, stir in sugar.
5. Cook until mixture starts to bubble. It should be dark brown.
6. Add garlic mash, stirring to combine. Then add peppers and tomatoes with juice. Cook until no moisture remains, about 30 minutes.
7. Transfer mix to a blender and puree until smooth. Add vinegar and season with salt and pepper.
8. Make it your main squeeze.
Ready for your ’cue? Pick up Red Apron Butchery hot dogs, chorizo, and more at Planet Wine, 2004 Mount Vernon Avenue, Alexandria (703-549-3444 or planetwineshop.com).