YIELD: 1 quart sauce for 24 hot dogs
PORTION (Serving Size): 2-3 Tbsp per 1 hotdog

1. Preheat the broiler in the oven.
2. Rinse and dry all the peppers and place them into a large mixing bowl.  Toss them with the olive oil and season them with salt and pepper. 
3. Arrange the peppers on a large sheet tray and roast them in the oven for approximately 30 minutes or until the skins are completely charred and the peppers are soft and evenly roasted.  Turn them during the cooking process so they roast evenly.  Remove them from the oven and place them into a container large enough to hold all of the peppers.  Cover the container with plastic wrap tightly and allow the peppers to steam for approximately 30 minutes.  After 30 minutes, remove the plastic wrap and begin peeling and seeding the roasted peppers.  Discard the skin, core, seeds, and any excess juice from roasting the peppers and continue until all the peppers are cleaned.
4. Small diced the peppers and place them into a mixing bowl.
5. Drain the Texas Pete® pickled green tabasco peppers and mince them.  Add the pickled peppers to the bowl of small diced roasted peppers. 
6. Add the fresh parsley, chives, basil, tarragon, CHA! By Texas Pete®, whole grain mustard, balsamic vinegar, salt and pepper. Mix all the ingredients together until evenly incorporated.  Refrigerate until ready to use.
7. Cook the hot dogs with your preference of cooking style.
8. Top each hot dog with approximately 2-3 tablespoons of relish and serve.