As I have stated numerous times before, I have no love for tomato-y things on hot dogs. This includes ketchup, as well as hot dog chilis that contain tomato (our local hot dog meat sauce is decidedly un-tomato-y). So why, do you ask, am I engaged in creating a tomato based hot dog condiment? I don't really know... Probably because I like to muddle about randomly in the kitchen, and I have always wanted to create my own signature condiment.
So anyways, I started off with a bunch of plum tomatoes. I roasted them at 450 for 30 minutes, then peeled, seeded, and chopped.
Into a dish went the tomato chunks with a bit of lime juice (a squeezed half). Does anyone else find limes to be mesmerizingly appealing in their vivid greenness? Maybe that is just me.
Next in was a hearty amount (almost a tube full) of Le Cabanon prepared Harissa,
A bit of Lloyd the Beekeepers finest,
and a bit of salt, granulated garlic, cinnamon, and vinegar. Then we had a little blending with the ol' stick blender to get the hunks smooth. I poured the gloop into a sieve and pressed with a spoon to get out all of the odd bits of seed and skin.
Finally, into a pot to reduce to a ketchup-esque condition and that is all she wrote.
I was pleased with the deep red and thick consistency of the final product.
As of yet, I have only tasted my concoction off of my finger. It was pleasantly tangy, with a sweet/sour flavor and an aggressive spiciness. I have a feeling this will go well with a white hot or white/weisswurst type sausage. In addition, I think it will be delicious on a mustard/ketchup type dog (if that is your thing...). We shall see. I am sure a weeny will be roasted this weekend so that I may have an opportunity to test drive the stuff...
You are an inspiration for my wiener.
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