Hotdogs with Pineapple Jalapeno Relish

Ingredients Relish

• 1 medium cucumber, peeled and thinly sliced 
• 1 cup purple onion cut into thin rings
• 1 medium red pepper cut into thin strips
• 2 cups diced fresh pineapple
• 4 diced jalapeno pepper
• 1/3 cup white vinegar 
• 1/3 cup water
• 2 tablespoons white sugar
• 1 teaspoon salt 
• 1/4 teaspoon black pepper 
• 1 teaspoon celery seed

Directions

1. Place the vegetables and pineapple into a large bowl with a lid.
2. Mix the vinegar, water, sugar, salt, pepper, and celery seed together and pour over all. Cover with lid.
3. Refrigerate 8 hours or overnight.
4. Using the chop setting on your blender or food processor, chop in small batches to the consistency of a relish.
5. Place in a strainer over a large bowl for 5 minutes, pressing any excess liquid from the relish. 
6. Store in jars with tight fitting lids for up to two weeks in the refrigerator, or process and seal in canning jars. If processed, store in a cool dark place for up to 6 months.

Ingredients - Hotdogs

Ingredients - Hotdogs

• 6 all beef jumbo sized hotdogs
• 6 large hotdog buns
• 6 slices Havarti or Monteray Jack cheese
• Yellow mustard

Directions

1. Split hotdogs in half and grill over medium heat or fry in a non stick pan over medium high.
2. When the hotdogs are browned and slightly crispy, remove to a baking sheet and cover with the cheese slices. 
3. Place under the broiler for about 2-3 minutes until the cheese is bubbly and melted. 
4. Steam the buns, spread the yellow mustard on one side, place a hotdog on each and top with 2-3 tbsp of the relish.