1/3 cup dill pickles, cut in half, seeds removed, minced
1/4 cup sundried tomatoes, minced
1/2 bunch parsley, fresh, minced
1 bunch chives, minced
2 cups mayonnaise
2 tsp. celery salt
1 tsp. black pepper
24 hot dogs
24 hot dog buns
Mince the white onions and cook them in a large sauté pan with the olive oil until they are lightly caramelized, adding a tablespoon of olive oil if onions are too dry. Season with salt and pepper and then refrigerate.
When the onions are cool, place them in a large mixing bowl. Drain the sweet pickle relish well to extract as much juice as possible. Discard the juice.
Mince the dill pickles. Be sure to remove seeds from pickles before mincing. Add the drained sweet pickle relish, minced dill pickles, minced sundried tomatoes, minced Texas Pete® peppers, CHA! by Texas Pete®, parsley, chives, mayonnaise, celery salt and black pepper. Mix everything together well. Keep refrigerated until you are ready to use.
Serve as a topping for hot dogs.
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