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1
Combine the cucumber and bell pepper in a colander.
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2
Put the colander over a bowl and sprinkle with salt.
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3
Toss and let sit for 30 minutes to remove excess water.
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4
Rinse with cold water, transfer to a sheet tray lined with paper towels and pat dry.
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5
In a medium saucepot combine the cucumber and red pepper with the remaining relish ingredients.
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6
Cook over medium-low heat until thick, about 30 minutes.
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7
Cool to room temperature.
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8
This will last up to 2 weeks in the refrigerator in a sealed container.
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9
Onion Sauce:
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10
Heat the 2 tablespoons of canola oil in a medium pot over medium heat.
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11
Add the onion and garlic and cook until slightly tender, about 3 minutes.
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12
In a small bowl whisk together the remaining sauce ingredients.
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13
Add to the pot with the onions along with 1/2 cup water and bring to a boil.
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14
Reduce the heat to low and simmer, uncovered, until thick, about 30 minutes.
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15
Remove from the heat and let cool to room temperature.
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16
This will last up to 2 weeks in the refrigerator in a sealed container.
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17
Hot Dogs:
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18
Heat the canola oil in a large skillet over medium heat.
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19
Add hot dogs and cook for 8 minutes, turning after 4 minutes.
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20
While the hot dogs are cooking, light brush the buns with melted butter and arrange on a sheet pan.
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21
Broil until lightly toasted, about 1 minute.
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22
.
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23
Put the hot dogs into the buns, top each with 2 tablespoons of the spicy onion sauce, 2 tablespoons of the relish and some mustard.
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24
Arrange on a serving platter and serve.
