4th of July Recipe: Grilled Hotdogs with Fixin's

Grilled Hotdogs with Fixin's

from countryliving.com 

Ingredients

Grilled Hotdogs

8 hotdogs

1 package hotdog buns

Zesty Pickle and Onion Fixin'

4 finely chopped pickles

1/4 finely chopped small white onion

3 tbsp. fresh flat-leaf parsley

2 tbsp. whole-grain mustard

Kosher salt

Black pepper

 

Tangy Horseradish Fixin'

3 tbsp. prepared horseradish

2 tbsp. sour cream

1 tbsp. white wine vinegar

1 tbsp. mayonnaise

1 tsp. sugar

1/4 head finely shredded purple cabbage (about 2 cups)

1 finely copped scallion

1 grated large carrot

2 tbsp. chopped fresh dill

Kosher salt

Black pepper

 

Spicy Chiles Fixin'

1 c. white wine vinegar

2 tbsp. sugar

1 tsp. coriander seeds

1/4 tsp. kosher salt

2 thinly sliced Fresno chiles

1 thinly sliced medium red onion

 

Directions

1. Grill 8 hotdogs over medium-high heat, turning often, until slightly charred and heated through, 4 to 5 minutes. If desired, grill the buns until lightly toasted. Serve with any or all of the following fixin’s.
2. Make Zesty Pickle and Onion Fixin': Stir together pickles, white onion, fresh flat-leaf parsley, and whole-grain mustard in a bowl. Season with kosher salt and black pepper. Makes about 2 cups. 
3. Make Tangy Horseradish Fixin': Whisk together prepared horseradish (squeezed of excess moisture), sour cream, white wine vinegar, mayonnaise, and sugar in a bowl. Add purple cabbage (about 2 cups), scallion, carrot, and fresh dill. Season with kosher salt and pepper. Let sit, tossing occasionally, for 15 minutes. Makes 2 cups.
4. Make Spicy Chiles Fixin': Bring white wine vinegar, sugar, coriander seeds, and kosher salt to a simmer in a small pot over medium heat. Remove from heat and add Fresno chiles and red onion. Let sit, tossing occasionally, at least 25 minutes or up to 3 days. Makes 1 1/2 cups.