Chicago-Style Hot Dogs - cooking recipe

Ingredients

2 medium ripe tomatoes
16 sport bell peppers or 16 pepperoncini peppers
yellow mustard
1/2 cup finely chopped yellow onion (I use my food processor to get the right chop)
1/2 cup sweet pickle relish
celery salt
8 beef hot dogs (Vienna beef are best)
8 hot dog buns, with poppy seeds

Preparation

Prepare your grill for grilling.
Cut each tomato crosswise into 1/4-inch slices, then cut each slice in half to make half moons.
Grill the hot dogs until browned, 4-5 minutes, turning once halfway through grilling time.
Just before serving, split the buns and grill them, cut side down until toasted, about 30 seconds.
Place a hotdog in each bun; tuck tomato slices between each hotdog and bun, add two peppers, one on each side of each hotdog.
Spread a generous amount of mustard on top of each dog and scatter about one T each of onion and pickle relish over each; finish with a generous dash of celery salt and serve!