New York is known for it’s hot dog carts all over the city. Sabrett, the supplier behind Katz’s Delicatessen, is the most well known maker of the tangy red sauce. It’s a basic easy sauce but by letting it simmer together longer it really develops a sweet and smooth richness that goes great with sauerkraut and relish piled up on a ballpark frank.
- 4 Cups Water
- 2 Onions (diced)
- 1/4 cup Vinegar
- 1/4 Ketchup
- 2 Tbsp Tomato Paste
- 1 Tsp Paprika
- 2 tsp Corn Syrup
- 1 1/2 tsp Olive Oil
- 1 tsp Cornstarch
- 1 tsp Cheyenne Pepper Powder
- 1 tsp Garlic (minced)
- 1/4 tsp Crushed Red Pepper Flakes
- 1/4 tsp Cinnamon
- Start by sauteing the Onion in large saucepan over medium heat for about 5-7 minutes until Onions are soft and translucent.
- Add everything else besides Vinegar and stir together thoroughly.
- Bring the mixture to a boil, then reduce heat to low and simmer for 15 – 20 minutes.
- Add the vinegar continue simmering until sauce is thickened up, about 30 minutes.