Gayle Pirie and John Clark, the duo behind San Francisco's Foreign Cinema restaurant and sausage emporium  Show Dogs (which also offers fine foods like corn dogs, cheesesteak, and pickled hot links) have happily provided with us with their killer relish recipe. I love this because it's half homemade—you start with store bought pickles (or heck, make your own if you are so inclined!)—and doctor them up until they are strutting their stuff. Sure, you can buy relish at the store, but I for one know that I'm not a fan because it never tastes balanced. There's always one aspect that's just too much. But this recipe takes care of that by balancing sour, sweet, acidic and spice for a much more nuanced relish. It's surely worth a shot if you love good hot dog or if you're looking for an easy way to spruce up an end of summer backyard bash.

Show Dogs Pickle Relish
Chef/Owners Gayle Pirie and John Clark
Chef de Cuisine Seth Carter

Makes: Enough to top approximately 20 hot dogs

Ingredients (Note: we make it with as many organic ingredients as possible)
3 cups half sour pickles, diced small
2/3 cup sweet onions, minced
1 large clove garlic, minced
½ cup cider vinegar
½ teaspoon coriander seed
1 teaspoons mustard seeds
2 teaspoons agave syrup (honey will also work)
4 teaspoons yellow mustard
Pinch chile flakes (to taste)
Salt & pepper to taste

1. Combine the diced pickles, minced onion and garlic together in a heat resistant container such as a large glass jar.
2. In a small sauce pot, combine vinegar, coriander, mustard seed, yellow mustard and agave syrup.  
3. Bring to a simmer and let reduce for just a few minutes.  
4. Pour over the pickle mixture in the heat resistant container and fold together.  
5. Add the salt, pepper and chile flakes to taste.  
6. Store in refrigerator. Cool for at least 1 hour before using.

** Leftovers can remain in the refrigerator for up to 6 months if stored in a covered container.
 

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