Recipes: Regina's Easy Relishes to Jazz Up Hot Dogs

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These all can--and should--be made the day before your gathering.

Green Tomato Chow Chow


    • 1/2 cup of chopped white onion
    • ½ cup chopped green pepper
    • 1 ½ cup of chopped green tomato
    • 1 cup sauerkraut
    • 1 tbls. yellow mustard
    • 1 teas. salt
    • 3 tbls. sugar
    • 2 tbls. of white vinegar

Add Ingredients to food processor and chop using pulse control. This should be fairly course.

Let sit for several hours before serving or make the day before.

Pickled Red Onion & Red Cabbage Relish

In a glass bowl add
    • 1 red onion, cut in half and sliced very thin
    • 2 cups thinly sliced red cabbage
    • 1 cup of brown sugar
    • ½ cup of cider vinegar

Mix and cover with plastic wrap for at least 12 hours--preferably for a full day. Drain excess juice.

Jalapeno Mustard


    • ½ cup of yellow mustard
    • ¼ cup of Dijon mustard
    • 3 tbls. minced pickled jalapenos

Combine all the ingredients.

Mango Catsup


    • 1 cup of mango, pureed (you can use bottled mango)
    • 1 cup of brown sugar
    • ½ cup of cider vinegar

Cook in saucepan over medium heat for 15 minutes. Mix 1 teas. of cornstarch with two teas. of water. Add to mango mixture and cook another 10 minutes, or until it has the consistency of catsup.

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Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of Regina's Table at Twin Oaks. More

Regina Charboneau is the owner of Twin Oaks Bed & Breakfast in Natchez, Mississippi. She is the author of two cookbooks: A Collection of Seasonal Menus & Recipes from Regina's Kitchen and Regina's Table at Twin Oaks.
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