Summertime Hot Dogs

(Aunt Wendy)

4 Tbsp unsalted butter
1 large yellow onion, chopped
4 cloves garlic, chopped
12 oz can Dr. Pepper
1 cup ketchup
1 cup packed brown sugar
1/2 cup cider vinegar
1/3 cup Worcestershire sauce

3 Tbsp tomato paste

2 tsp ancho chili powder
1 tsp finely ground white pepper
1 tsp kosher salt
8 hot dogs (1 lb)
8 hot dog buns, split and toasted

Optional toppers: pickles, sliced jalapenos, chopped onions

For sauce, in a medium saucepan cook and stir onion and garlic in hot butter over medium heat about 10 minutes until onions are tender. Add all ingredients, except hot dogs and buns. Reduce heat. Simmer covered for 15 minutes. Cook, uncovered, until sauce begins to thicken, 20-30 minutes. Remove from heat. Cool sauce 10 minutes.

Puree sauce in pan with an immersion blender. Or transfer to a blender and blend until smooth.

Cook hot dogs on a charcoal grill over medium heat or on the rack of a gas grill.

Serve hot dogs on buns with sauce and toppers.

Makes 4 cups of sauce.