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Epicurean Kentuckian: Settling the hotdog issue in heavenly way

Ketchup with some unusual ingredients make all the difference in the world. Peggy Fudge - recalls that her father would only eat lightly grilled hotdogs with her tomata ketchup. It is, she says herself, "Ecstasy in a Mason Jar."
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By Peggy Fudge

Okay, so a hot dog with ketchup and/or mustard will get you through a meal, but not in style.

After years (and years) of searching and experimenting, I finally found the relish recipe I wanted. Roberta Tevis, our next door neighbor back in the early 60's made what she called tomato ketchup. (She also made a highly memorable beer cheese, but I digress-). It was heavenly and the wonderful smell of it cooking never left my memory. Finally, I stumbled upon a recipe in a Southern Living cookbook that gave me the 'aha' moment.

It had cloves and cinnamon and I knew instinctively those were the ingredients that would give it that ketchup-like flavor.

Red tomatoes, bell peppers, onions, brown sugar, and spices. Ecstasy in a Mason jar. Some people like it on beans, but it achieves its highest potential on a lightly grilled hot dog.

No other condiment need apply. My dad wasn't a fan of the lowly hot dog unless he could have it with my relish.

--Peggy Fudge

Comments re photo 61128 Epicurean Kentuckian Hot dogs and chips

This story was posted on 2015-07-06 11:17:44
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