Thank you for helping us by reporting bad content.
3 cups grape or cherry tomatoes, halved
1 cup finely chopped red onion
6 cloves garlic, minced, or 1/2 tsp. garlic powder
2 Tbsp. honey mustard
2 Tbsp. snipped fresh marjoram, oregano, or parsley
1 Tbsp. water
1/2 tsp. salt
1/2 tsp. packed brown sugar
1/4 tsp. ground black pepper
6 large hot dogs (about 1 lb. total)
1 cup seedless red grapes, halved or quartered
6 hot dog buns, split and toasted
1For 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.
2For 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. <BR>For a gas grill: Preheat grill. Reduce heat to medium. Place foil packet on grill rack directly over heat. Cover and grill as above.
3Meanwhile, 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.
4Stir 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.