Thai Hot Dogs with Cucumber-Mango Slaw and Homemade Srirachup

• 1 can (6 Oz. Size) Organic Tomato Paste
• 2 Tablespoons Plus 1 Teaspoon Apple Cider Vinegar
• 1 Tablespoon Honey
• 2 Tablespoons Packed Brown Sugar
• 2 Tablespoons Plus 1 Teaspoon Sriracha
• 1/4 cups Plus 2 Tablespoons Water
• 18 teaspoons Garlic Powder
• 13 whole English Cucumber, Peeled, Seeds Removed And Julienned
• 1/2 whole Mango, Julienned
• 1/4 whole Red Onion Very Thinly Sliced
• 2 Tablespoons Freshly Chopped Cilantro
• 1 Tablespoon Fresh Lime Juice
• 4 whole Beef Hot Dogs
• 4 whole Hot Dog Buns
• Chopped Peanuts, For Garnish

1. Start by making the Srirachup.
2. In a medium saucepan, whisk together all of the ingredients for the Srirachup over medium heat.
3. Bring to a boil, reduce the heat to low (it should be barely simmering) and cook for 10 minutes, stirring regularly.
4. Let cool to room temperature, then refrigerate until ready to use.
5. In a medium bowl, combine the ingredients for the slaw.
6. Season with salt to taste and refrigerate until ready to use.
7. Heat a grill or grill pan over medium heat.
8. When hot, add the hot dogs and cook for 8-10 minutes, turning periodically, until grill marks appear and the skin has blistered slightly.
9. If you like toasted buns (who doesnt?
10. ), now is the time to pop them on the grill cut-side down for about 1 minute.
11. Now its time to assemble these dogs.
12. Place each hot dog in a bun and top with a generous spoonful of Srirachup.
13. Get some slaw involved and sprinkle with chopped peanuts.
14. Go to town.

tomato paste, apple cider vinegar, honey, brown sugar, sriracha, water, garlic, cucumber, mango, red onion, freshly chopped cilantro, lime juice, peanuts

Taken from tastykitchen.com/recipes/main-courses/thai-hot-dogs-with-cucumber-mango-slaw-and-homemade-srirachup/ (may not work)