Diabolically Delicious

Let's Be Frank spices things up at the carts--and now at home

The Let's Be Frank hot dog cart is as well known for its homemade condiments--like bread-and-butter pickles and spicy peppers--as it is for its grass-fed beef franks. Now owners Sue Moore and Larry Bain have jarred some of that goodness for you to take home: Say hello to LBF's Devil Sauce.

Consider this a spicy alternative to your average ketchup-mustard-relish toppings for snappy-skin dogs and brats. There's heat, but it adds flavor without scorching your tongue. The sauce is a blend of organic peppers sourced from California farmers, usually jalapeno or padron (the varieties change with season), with hefty dose of garlic and ginger, cumin, fennel and black mustard seed. At home, mix two tablespoons into a pound of ground beef for what Bain calls "Beelzebub Burgers," or into scrambled eggs or a pot of black-bean soup--it makes a great stand-in for hot sauce on just about anything.

For now, Devil Sauce ($9.50) is available anywhere the Let's Be Frank cart is parked and at the new San Francisco storefront, which opens this week.

Let's Be Frank parks at the Helms Bakery complex (Helms Ave. between Venice and Washington in Culver City) Wed. through Sun., and at Silverlake Wine on Thursday nights; letsbefrankdogs.com

• MAP The Let's Be Frank Locations
• FORWARD To a Friend
• PRINT This Article
• SUBSCRIBE To Tasting
  Table
• INVITE A Friend to Tasting Table

Sign Up!

I've devoured and accept the Terms & Conditions and Privacy Policy and confirm I am at least 21 years old.

This is a spam-free signup. We'll never give away or sell your email.