Harissa Ketchup, Tahini Mustard and Raw Cucumber Relish


For the Raw Cucumber Relish:

  • 3 Persian cucumbers, finely diced

  • 2 radishes, finely diced

  • 2 scallions, finely chopped

  • 1 tbsp. chopped fresh parsley

  • 1 tbsp. chopped fresh mint

  • Juice of ½ lemon

  • 2 tsp. ground sumac

  • ¼ tsp. kosher salt

For the Tahini Mustard:

  • ¼ c. country-style Dijon mustard

  • 1–2 tbsp. tahini

  • 1 tsp. honey

For the Harissa Ketchup:

  • ½ c. ketchup

  • 1–2 tablespoons harissa

For the Hot Dogs:


  1. To make the raw cucumber relish, combine the cucumbers, radishes, scallions, parsley, mint, lemon juice, sumac and salt in a bowl. Stir well to combine. (Alternatively, you can use a food processor to chop the vegetables if you like. Simply pulse the ingredients until finely chopped and well combined.)

  2. To make the tahini mustard, stir together all ingredients in a small bowl. Add a drop or two of water if mixture is too thick.

  3. To make the harissa ketchup, stir together the ketchup and harissa.

  4. Grill the hot dogs and buns according to package instructions. Serve with the prepared toppings.

Recipe by    Applegate Organics
recipe, recipesDan Nehring