Recipe: New York hot dog relish

This is my take on the onion and tomato relish served with Sabrett’s and other “dirty water” hot dogs by vendors on the streets of New York. It’s sweet and sour and a little spicy and goes great on hamburgers too. Makes 3 cups.

¼ c salad oil
3 medium to large onions, sliced thin
3 c water
1 T cornstarch
6 T tomato paste
1 T sugar
1 ½ t Kosher salt
½ t red pepper flakes
¾ c cider vinegar

Method: Saute the onions in a big saucepan till limp. Mix the cornstarch with a little of the water till dissolved; add to the onions along with the rest of the water and all other ingredients. Cook over low heat until water has reduced by half and the sauce is thick—probably about 1 to 1 ½ hour. Lasts a few weeks in the refrigerator.