This tomato-rich salsa stands up to all-beef hot dogs, but will also complement those made from tofu, turkey, and chicken.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

For Texas Tomato Chutney:
  • Fold 36x18-inch heavy foil in half to 18 inches square. In a medium bowl, combine 2 cups of the tomatoes, the onion, garlic, mustard, marjoram, water, salt, brown sugar, and pepper. Place mixture in center of foil. Bring up two opposite edges of foil; seal with double fold. Fold remaining edges to enclose mixture, leaving space for steam to build.

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For a charcoal grill:
  • Place foil packet on grill rack directly over medium coals. Grill for 10 minutes; turn packet. Grill about 10 minutes more or until onion is tender. Carefully open packet.

Instructions Checklist
Instructions Checklist
For a gas grill:
  • Preheat grill. Reduce heat to medium. Place foil packet on grill rack directly over heat. Cover and grill as above.

Instructions Checklist
  • Meanwhile, place hot dogs on grill rack around foil packet; grill for 5 to 7 minutes or until heated through, turning occasionally. Remove hot dogs from grill.

Instructions Checklist
Instructions Checklist
  • Stir remaining 1 cup tomato halves and the grapes into hot chutney mixture. Place hot dogs in toasted buns; serve Texas Tomato Chutney with the hot dogs. Makes 6 servings.

Nutrition Facts

567 calories; 39 g total fat; 15 g saturated fat; 3 g polyunsaturated fat; 18 g monounsaturated fat; 64 mg cholesterol; 1840 mg sodium. 571 mg potassium; 36 g carbohydrates; 3 g fiber; 12 g sugar; 19 g protein; 777 IU vitamin a; 17 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 36 mcg folate; 2 mcg vitamin b12; 91 mg calcium; 3 mg iron;

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