Preparation:
1. In frying pan, brown meat until no longer red. Break up into very small pieces. Skim off most of the fat.
2. Add onions and garlic, cook until onions are transparent. Add other ingredients and simmer while stirring.
3. May add a little water if sauce too thick when cooking but the finished sauce should be almost dry.
4. Taste sauce. Chili pungency should be present but not too hot. The finished sauce need to have a bit of a bite but mostly flavor to meld with the mustard, onions and grilled hot dog. |
