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These spicy, veggie-stacked hot dogs will have you singing "take me out to the ball game." 

For more of Rach's recipes from this hot dog-a-rama episode, check out her Coney Dogs and NYC Dogs.


For the tomato relish:
  • 4 Persian cucumbers, seeded and finely diced
  • 2 medium tomatoes, seeded and finely diced
  • ½ red onion, finely chopped
  • 1 cup loosely packed mint, parsley, dill leaves and tops (a handful each), finely chopped
  • Salt, to taste
  • Juice of 1 lemon
  • 2 tablespoons extra-virgin olive oil (EVOO) 
For the harissa tahini sauce:
  • 1 small clove garlic
  • Juice of 1 lemon
  • 1 cup tahini
  • 2 teaspoons kosher salt
  • ½ teaspoon ground cumin 
  • 1 tablespoon harissa paste or to taste
  • ½ cup ice water 
To serve:
  • 6 to 8 kosher hot dogs
  • 6 to 8 sesame seed hot dog rolls
  • Israeli pickles (in can), quartered lengthwise if whole
  • Sport peppers or other pickled hot peppers


Serves: 6 to 8


Combine tomato relish ingredients in medium bowl. 

For the harissa tahini sauce, place the garlic, lemon juice, tahini, salt, cumin and harissa in food processor and turn on, then stream in water to form a smooth sauce. Transfer to a squirt bottle or bowl.

Simmer dogs in water to heat and crisp casing if you choose in skillet or on griddle. Top dogs with tomato relish, harissa tahini sauce, pickles and peppers.