Texas Hot Sauce
So have I told you all that I’m a dietitian?
I know, crazy right? Worst career choice for a recovering sugar addict.
Being a dietitian that’s kinda obsessed with food is sometimes a sticky situation. I’m not that dietitian who is super holistic or eats clean or vegan (although I’m seriously okay with vegan ice cream pie and almost paleo cookies). My hat goes off to those you who are – you’re a stronger man/woman than I.
Pretty much my days are inundated with educating people on what types of foods will keep them healthy. I literally tell people what to eat all day long. So let me throw out a disclaimer- do as I say, not as I do.
At our wedding, our caterers insisted upon serving up versions of our favorite foods. So Brett got warm chocolate chip cookies, beef short ribs, and crispy catfish steamed buns (don’t judge until you’ve had it), and I got….. hotdogs. No, you didn’t misread. Hotdogs was my snack of choice. And these were not your run of the mill ballpark dogs, although I’m totally not hating on those. These were the perfect hat-tipping to southern culture and no-frills food: Pimento cheese chili dogs on sweet potato buns.We opted to serve this as a “late night” option for our guests along with truffle French fries and mini burgers topped with bacon jam. Mercy.
Let me go ahead and lay it out there: I ate two of said hotdogs when Brett and I arrived at our honeymoon suite that night. We rehashed the wedding day, laughed at the stories we already had to share, and I bravely powered through two of the best versions of my favorite food ever. We were married and he was stuck with me no matter the outcome of that meal so I went all in and I have no regrets. Let’s slow clap for my husband, probably the only man on the planet who could ever be attracted to a woman who can out-eat him just moments before consummating a marriage. TMI? Yeah, you’re right. Sorry.
One of the things I love most about hot dogs is that it’s a food that practically begs for toppings. I’m not a purist when it comes to my dogs- the more toppings, the merrier. If I order a hotdog at anywhere and I’m listed a number of potential toppings, my response is always, “YES PLEASE.” All in, always.
This recipe for Texas hot sauce that I’m sharing with you was made popular to me by my Mimi. She received the recipe from the family of a couple who ran a drive-in in Yorkshire, NY, and has since made it famous within our family. Mimi makes this Texas hot sauce to top hotdogs, but I will tell you that it also tastes delicious on burgers or even just in a bowl served under cheese and green onions. If you want to do it super upstate New Yawker style, purchase all beef dogs (in the casing, of course) and top with spicy yellow mustard and chopped onions. YES. I’d recommend making the full recipe and freezing whatever you don’t get around to eating the first or second day, as it will keep in the freezer for up to 6 months.
Take this recipe for a test run at your pool party or outdoor barbecue this weekend. I promise it will be worth any residual bad breath or chili stained lips that you will undoubtedly have. But let’s be honest- if I can pull it off on my wedding night, you’ve totally got this.
Texas Hot Sauce
Texas hot sauce is a chili topping for hotdogs that originated in upstate New York. I recommend serving on dogs, burgers, or straight from the spoon.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
Ingredients
- 1/2 lb ground hamburger
- 1 yellow onion, finely chopped
- 1 can tomato soup
- 1/2 tsp paprika
- 1/2 tsp ground mustard
- 1/8 tsp ground cloves
- 1–1/2 tsp sugar
- 1/2 tsp chili powder
- 1/4 tsp red pepper
- 2 bay leaves
- 5 shots of Tabasco sauce
- Salt to taste
Instructions
- Brown hamburger and onion in a large skillet over medium heat.
- Add the remaining ingredients and bring to a boil. Immediately reduce heat and allow to simmer on low heat for 15 minutes, or until thickened slightly.
- Serve immediately or freeze for up to 6 months.
Notes
- Add additional Tabasco for extra heat, if desired.
- Ground turkey can be substituted.
