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.