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SERVES 8
BBQ sauce
1 large Spanish onion, coarsely chopped
5 garlic cloves, coarsely chopped
3 cups canned plum tomatoes, and juices pureed
1 cup water
1/4 cup ketchup
1/4 cup red wine vinegar
1/4 cup worcestershire sauce
3 tablespoons Dijon mustard
3 tablespoons dark brown sugar
2 tablespoons honey or agave syrup
1/4 cup molasses
3 tablespoons dried ancho chile powder
3 tablespoons pasilla chili powder
2-4 chipotle chiles in adobo, pureed
salt
freshly ground melange pepper
cole slaw
3/4 cup mayonnaise
1/2 small white onion, grated
2 tablespoons sugar
2 teaspoons celery seeds
3 tablespoons apple cider vinegar
salt
freshly ground melange pepper
1 head cabbage, cored, finely shredded
1 large carrot, finely grated
hot dogs
8 beef hot dogs or Lightlife subs
dill pickles, wedged
1. BBQ sauce:
2.Saute the onions and cook until soft, 3 to 4 minutes then add the garlic and cook for 1 minute.
3. Add the tomatoes and water, bring to a boil and simmer for 10 minutes. Add the remaining ingredients and simmer
for 30 to 40 minutes until it thickens. Stirring occasionally.
4. Puree until smooth, then season to taste. Cool at room temperature. Store in a tightly sealed container.
5. For the cole slaw:
6. Whisk together the mayonnaise, onion, sugar, celery seeds, vinegar and salt and pepper in a large bowl then add
the cabbage and carrot and stir to combine, season with more salt and pepper, if needed. Let sit at least 15 minutes before
serving.
7. For the hot dogs:
8. Grill on high until golden on all sides. Place on grilled bun. Top with BBQ and coleslaw and pickle.
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