Hickory Ketchup | Hot Dogs | Caramelized Leeks

What Screams "America" More Than Hot Dogs And Ketchup? We've Upped The Ante On This American Classic By Crafting A Smoky + Sweet Ketchup, Infused With Falling Bark Farm's Hickory Syrup. All Topped With Caramelized Leeks.

Artisan Ingredient Used: Falling Bark Farm Original Hickory Syrup

Ingredients

• 12 Ounces, Tomato Paste
• 1/3 Cup, Falling Bark Farm Original Hickory Syrup
• 1/3 Cup Plus 2 Tablespoons, PokPok Som Apple Cider Vinegar
• 2 Tablespoons, Onion Powder
• 1 Teaspoon, Outer Banks SeaSalt
• 1/4 Teaspoon, Allspice
• 1 Pack, Your Favorite Hot Dogs
• Hot Dog Buns
• 1 Leek
• Canola Oil
• 1 Tablespoon, Salt

Directions

For The Ketchup

1.  Place all ingredients in a small pot/pan and whisk together.
2. Place on the stove and bring to a boil, then reduce heat and simmer until reduced to the consistency you prefer. Store in the fridge.

For The Leeks

1. Remove the root end of the leek as well as the dark green top portion.
2. Slice leek in half lengthwise. Rinse the layers under the sink.
3. Dice into 1/8" sized pieces. 
4. Heat a sauté pan over medium high heat with the canola oil.
5. Cook the leeks over a low heat, with a pinch of salt, until caramelized. Approximately 20 minutes.

To Finish

1. Boil the hot dogs in a pot of water. 3-5 minuets.
2. Toast the buns on the grill.
3. Place hot dogs in buns. Top with ketchup + caramelized leeks. 
4. Enjoy!

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