If you are from New York, or have ever visited, you no doubt know about the “red onion sauce” that graces Sabrett hot dogs served from hot dog carts on the streets of the big apple. This famous concoction used to be made independantly by each cart owner and the recipe varied from person to person.
That changed in 1964 when Gregory Papalexis, now the owner of the Sabrett brand approached Geisler to create a standardized version of the sauce, which is made from onions, olive oil, and tomato paste. The condiment was a great success and the two men formed a company called Tremont Foods to distribute it under the brand names “Tremont Foods” and “House of Weenies”.
The sauce which is made in Brooklyn generates several million dollars a year in sales.
-Steve
original article at Daily Record
when we’ll bay this souce?
Hey Santa,
Apparently it’s available in many supermarkets.
P.S. Merry Christmas (late)
You c an make your own:
• 2 tablespoons vegetable oil
• 2 medium onions-chopped
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon chili powder
• 1/4 cup tomato ketchup
• 1/2 cup water
• 1/2 teaspoon cayenne
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
Heat oil in a saucepan. Add onions and cook them until soft. Stir in the cinnamon and chili powder and cook for 1 minute. Add the rest of the ingredients and bring to a simmer. Cook mixture for 10-15 minutes or until thickened. Transfer to a bowl and let cool to room temperature before serving. You can refrigerat the sauce for up to 2 days, but bring to room temperature before serving.
I have found that you should add a teaspoon of yellow mustard to this recipe to make it right.
thanks for chili recipe good stuff have not opend cart yet still scared of failure