Step 1

For the Tomatillo-Pineapple Pickle Relish:

Step 3

Combine sugar, vinegar, water, salt, and mustard seed in a small saucepan. Bring to a boil, whisking to dissolve the sugar and salt.

Step 5

Meanwhile, combine tomatillos, chiles, pineapple, and bell pepper in a heat-proof bowl. Pour hot vinegar mixture over the vegetables and stir to combine. Cool to room temperature then cover and chill for at least 1 hour.

Step 7

Once cold, stir in cilantro. Relish can be kept covered in the refrigerator for up to 3 weeks.

Step 9

For the Pickled Red Onions:

Step 11

Combine sugar, vinegar, water, and salt in a small saucepan. Bring to a boil, whisking to dissolve the sugar and salt.

Step 13

Place sliced red onions (I use a mandolin to slice them thin) in a heat-proof bowl. Pour hot vinegar mixture over onions and cool to room temperature. Cover and refrigerate for at least 1 hour.

Step 15

Onions can be kept, covered in the refrigerator for up to 3 weeks.

Step 17

For the Black Sesame Buns:

Step 19

Heat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat. Separate buns and place on the baking sheet.

Step 21

Whisk beaten egg with 1 tablespoon water. Brush egg wash over the buns. Sprinkle black sesame seeds and salt all over the buns.

Step 23

Bake until toasted, about 8 minutes.

Step 25

For the Grilled Hot Dogs:

Step 27

Heat a gas or charcoal grill or a grill pan to medium heat. Grill hot dogs or sausages until the ends start to split and they have grill marks on all sides–keep turning.

Step 29

Serve in sesame buns with Tomatillo-Pineapple Pickle Relish, Pickled Red Onions, and sliced avocado.