|Posted by Courtney Lynn/Supersize Family Kitchens on August 29, 2017 at 12:40 AM|
We're still hyped up on these Labor Day Luau recipes!
Our menu so far:
Now that we have drinks in hand, it’s time for dinner. We’re chowing down on an old party favorite: a hot dog bar. Set out boiled hot dogs, buns, and an assortment of toppings. My toppings of choice? Pineapple Salsa (recipe below) or Tomato Salad! (Tomato Salad was posted previously, but amazing as a hot dog topping so definitely has to be part of the party!)
(I know that some people don’t want sweet or fruity flavors with their lunch, so if that’s your crowd, serve Chili Dog Casserole instead. (Not particularly luau-esque, but a real crowd-pleaser.)
Pineapple Salsa is AMAZING on hot dogs, but it really goes with any sandwich or burger—even tacos. The pineapple does not overpower the salsa like you expect it to.
2 cans (14.5 ounces each) diced tomatoes, undrained
½ cup finely chopped green pepper
3 tablespoons finely chopped picked banana pepper, plus 2 tablespoons brine from the jar
1 can (20 ounces) crushed pineapple, undrained
1/3 cup chopped red onion
2 teaspoons salt
2 tablespoons sugar
2 tablespoons dried kale, optional
Put all ingredients in a large saucepan and bring to a boil over high heat. Reduce to medium and simmer, stirring frequently, for 45 to 60 minutes or until most of the liquid has cooked up. Very little liquid should remain. Store in the fridge in a tightly closed jar, and it will keep for a couple of weeks.