This condiment makes hot dogs or store-bought bratwurst seem like a real dinner.
Seed and thinly slice 8-10 banana peppers or similar medium-hot pepper. You want about 3 cups, sliced.
The rest of your ingredients: small red onion, sliced thin. One large clove garlic, slivered as small as you can. Brown sugar, cider vinegar, vegetable oil, salt, pepper, and basil…fresh, if you have it.
Boil 1 cup vinegar, 1/4 cup sugar, 1-1/2 teaspoon salt, 1/4 teaspoon black pepper and garlic about 1 minute to dissolve sugar. Have your exhaust fan on to keep the saloon from smelling like you dyed Easter eggs! Add 1/4 cup oil and basil (about 12 leaves fresh, torn, or 1 teaspoon dried).
Pour over peppers and onions while still hot. Stir and let steep 20 minutes or so, stirring occasionally. Store (include vinaigrette) in a glass jar with tight fitting lid for up to a month or two.
Serve with bratwurst or hot dogs on grilled buns, with Creole or another brown mustard of your choice.