Photo by Kenji Toma
A roasted garlic and red pepper relish replaces the usual pickle in this Spanish take on hot dogs.
Recipe information
Yield
Makes 6
Ingredients
Relish:
2 large heads of garlic, top 1/2 inch cut off
5 teaspoons extra-virgin olive oil, divided
1/2 cup diced drained roasted red peppers from jar
1 tablespoon chopped fresh parsley
Coarse kosher salt
Hot dogs:
6 grilled hot dog buns or 2 1/2-inch-wide pieces ciabatta or pain rustique, cut to length of hot dogs and split lengthwise
6 grilled all-beef hot dogs
2 ounces Manchego cheese,* grated
Sherry wine vinegar or balsamic vinegar
Preparation
For relish:
Step 1
Preheat oven to 400°F. Place each head of garlic, cut side up, in center of square of foil; drizzle each with 1 teaspoon oil. Enclose garlic in foil. Place packets on oven rack; roast until garlic is tender, about 45 minutes. Open packets; cool 15 minutes.
Step 2
Squeeze garlic cloves into small bowl. Mash enough roasted garlic to measure 1/4 cup (reserve remaining garlic for another use). Transfer 1/4 cup mashed garlic to bowl. Mix in 3 teaspoons oil, red peppers, and parsley. Season with coarse salt and pepper.
For hot dogs:
Step 3
Arrange buns on plates. Top each with grilled hot dog, then cheese, garlic relish, and drizzle of vinegar.
Step 4
- A Spanish cheese made from sheep's milk; available at some supermarkets and at specialty foods stores.
Recipe notes
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