Ingredients
- 2 medium yellow or white onions (thinly sliced)
- 2 tablespoons vegetable or olive oil
- 2 tablespoons tomato paste (gives it the signature red color)
- ½ cup white vinegar
- 1 cup water
- 1 tablespoon sugar
- 1 teaspoon chili powder
- 1 teaspoon salt
- ¼ teaspoon black pepper
- Optional: A dash of hot sauce for cart authenticity
- Optional Thickener: 1 teaspoon cornstarch mixed with 2 tablespoons water
Directions
Sauté the onions: Heat the oil in a saucepan over medium heat, cook for 5 to 8 minutes until soft and translucent, making sure they do not burn or brown heavily.
Stir in the tomato paste, chili powder, salt, pepper, sugar, and optional hot sauce.
Cook for another 2 minutes.
Pour in the water and white vinegar.
Bring the mixture to a boil, then lower the heat to a gentle simmer.
Cover with the lid slightly vented and cook for 20 to 25 minutes until the liquid reduces by half.
(Optional): If you prefer a glossy, clingy sauce like the famous Sabrett carts, stir in the cornstarch slurry during the last 2 minutes of simmering until thickened.
Remove from heat and serve warm over your hot dogs.