Ingredients:
3 large sweet onions
1/3 cup vinegar
1 lb crushed tomatoes or 1 lb crushed tomato puree
1/4 teaspoon cayenne pepper
1/2 teaspoon butter
2 cups water ( to start)
salt
1/2 teaspoon crushed garlic ( or to taste)
Directions:
Slice onions into rings about 1/4-inch thick, then half.
Caramelize in butter in fry pan until golden brown.
Add rest of ingredients and boil down.
Add additional 2 cups of water and boil down to a saucy consistency; just enough not to be too dry, but not too much that it will soak the bread.
I use sabrett dogs; however, bi-lo carries vinci’s natural casings that are somewhat thicker.
I prefer fresh baked philly steak rolls of which I remove the meatier portion of the bread to create a sort of well for all the ingredients.
I add caraway seeds to fresh packed sauerkraut.
I use spicy brown mustard and sweet relish.
The onion relish goes on last.
IF you’d like more heat, add a few fire peppers/jalapenos/salsa.
Servings: Serve
Time preparation: 10 min.
Time total: 35 min.