Flo’s Hot Dog Relish Recipe

2015-05-20
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Flo’s Hot Dog Relish Recipe

Flo’s hot dog relish is one of those crazy one-of-a-kind anomalies that you discover when you are an adventurous eater.  It’s a wild concoction that’s made with onions, molasses, cabbage, cucumbers and tamarind and other things. It’s more like a chutney or steak sauce, than a traditional NY style onion sauce.

Flo’s relish tastes incredible on top of bright pink natural casing dogs with a line of mayonnaise, mustard and a sprinkle of celery salt. As for proof, it’s standing room only inside of Flo’s and the line goes out the door from the time they open, till the time they close…. People order 5-6 hot dogs a piece, and that says a lot !!!

Flo’s Hot Dogs, is located on Rte. 1 in the seaside town of Cape Neddick, Maine.  I have had the pleasure of eating a few of these dogs when vacationing in Maine and the secret to these great hot dogs is definitely in the relish or “sauce.”

Of course the actual recipe for Flo’s hot dog relish is a closely guarded secret, but here is my best guess at how it’s made…

Ingredients

2 to 3 Large Onions – finely chopped (I used a food processor)
1 stalk of celery – finely chopped
1/4 cup white cabbage – finely chopped
1/4 cup cucumber, skinned and seeded, and finely chopped
1/4 cup of dark molasses
1/8 cup of dark brown sugar
1 Tbs. chili powder
4 Tbs of Worcestershire sauce
3 Tbs of Frank’s Hot Sauce (or use your favorite)
1/3 cup cider vinegar
1 cup water
8 oz. tomato paste, divided

This recipe for Flo’s hot dog relish is completely flexible so adjust chili powder, sugar, and other ingredients to taste.

Directions

To make Flo’s hot dog relish,

  1. Put onions and other vegetables in a food processor or blender and process until finely chopped.
  2. Put all ingredients,including 1/2 of the tomato paste, in a large pot and heat until it bubbles – make sure you stir as it heats up.
  3. Cover and simmer for 1 hour, then uncover and simmer for 2 more hours until sauce reduces by half or more and has the consistency of a very thick ketchup.
  4. If the sauce is a little thin you can thicken it with the additional 1/2 of the tomato paste to achieve a thicker consistency.
  5. Let cool and eat immediately, although it seems to get better with age.
  6. You can also put it in glass jars and store in fridge for several weeks, or process in canning jars, following canning procedures.
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