Chicago Dog – Chicago, Illinois

Ingredients

• 1 lb. Zweigle's Texas Pop Open or Skinless Texas Hot Dogs
• 6-8 doughy poppy-seed buns
• 1 diced tomato
• 1/2 cup of diced onion
• 6-8 pickle spears
• 1 cup of sport peppers
• 1 tsp. celery salt
• Yellow mustard
• Bright green relish
• NO KETCHUP

Instructions

1. Grill hot dogs, turning frequently until lightly charred and casing splits (if using pop opens).
2. Place hotdog on bun and top with tomatoes, onions, a pickle spear, sport peppers, yellow mustard, bright green relish, and a dash of celery salt.