Description
A recipe for Hot Dogs With Whipped Black-Eyed Pea Spread, Relish and Mustard

Ingredients

• 2 cups plus 2 teaspoons extra-virgin olive oil, divided
  
• 1 bunch rosemary, finely chopped
  
• 3 cloves garlic, sliced
  
• 3 cups black-eyed peas, cooked
  
• 2 tablespoons roasted garlic cloves
  
• Dijon mustard to taste
  
• 12 hot dogs
  
• 12 hot dog rolls
  
• 2 cups bright green pickle relish

Preparation
In a pot on the grill with 2 teaspoons oil, add rosemary and sliced garlic and heat for about 1 minute. Stir in black-eyed peas. Add just enough water to cover peas, and then transfer mixture to blender. Puree the mixture while slowly adding roasted garlic and remaining extra-virgin olive oil in a steady stream. Once emulsified, add Dijon mustard and salt and pepper to taste.

Place hot dogs on grill; cook until crispy and warmed through. Slit rolls down the middle and toast on the grill for 1 minute. Spread pea puree on one side of rolls and mustard on the other. Place a hot dog in each roll, slit each down the middle and fill with relish.

Nutrition
no information available

Serves
Makes 12

Variations
no information available