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Hot Dog Garnishes 4 Ways

Top your hot dogs in style with these DIY garnishes.


Makes: 1 cup approx.


1½ six-ounce cans tomato paste

3½ tablespoons brown sugar

5 tablespoons apple cider vinegar

1½ tablespoons adobo sauce from chipotles

½ teaspoon garlic powder

1½ teaspoons onion powder

1 teaspoon salt

6 tablespoons water


Place all ingredients in blender and blend until smooth. Taste and add more salt if desired.


Makes: 4 cups approx.


2 teaspoons olive oil

2 Ball Park® Bun Size Angus Beef hot dogs

1 pound ground beef

1 tablespoon chili powder

1 teaspoon onion powder

1 teaspoon pepper

2 teaspoons salt

½ 14-ounce can crushed tomatoes

½ cup chicken broth


1. Slice Ball Park® Bun Size Angus Beef hot dogs​ in half and then into thin half-moons.

2. Heat olive oil in a pot. Saute hot dogs for 4–5 minutes, until they start to take on some color. Add the ground beef and begin to break up meat with a wooden spoon or silicone spatula.

3. Add chili powder, onion powder, pepper, salt, tomatoes, and broth. Stir and continue to break up meat. Let simmer, stirring occasionally, until the majority of the liquid has evaporated, 10–15 minutes.

4. Pile chili on Ball Park® Bun Size Angus Beef hot dogs​ and serve.


Makes: 2 cups approx.


1 pound cucumbers

½ yellow onion, minced

1 tablespoon salt

1 cup white vinegar

¼ cup sugar

1 clove garlic, minced

½ teaspoon celery seed

½ teaspoon mustard seed

Pinch of turmeric


1. Slice ends off of cucumbers; slice in half and scrape out seeds. Cut cucumbers into a small dice. Mix with onion and stir in salt. Stir everything together and let sit for 20 minutes.

2. Using cheesecloth, squeeze out the cucumber mixture, getting rid of as much moisture as possible.

3. In a pot, add vinegar, sugar, garlic, celery seed, mustard seed, and turmeric. Bring to a boil. Add in the cucumber mixture and simmer for 10 minutes. Let relish cool before serving.


Makes: 2 cups approx.


2 teaspoons vegetable oil

2 onions, sliced

3 tablespoons ketchup

1 cup water

1 teaspoon salt


1. Heat oil up in a saucepan. Add onions and cook on low for 10 minutes, until onions soften.

2. Add ketchup, water, and salt. Stir and bring to a simmer. Cook for 5–7 minutes

uncovered. Cover pan and continue cooking for 10–15 minutes, stirring occasionally, until the majority of the liquid has evaporated. Stir before serving.