The fine folks at Donovan’s Cellar in NY asked if I minded if they sent me a sneak preview some of their new relish – Chili Maple, they called it. Believe it or not, Burgerdogboy is NEVER one to turn down free food, especially if it’s something new.
Now I am not generally a relish kinda guy; on the thousands of hot dogs I have consumed, my dressings are usually fairly spartan. Occasionally some dill relish, but generally would prefer to chop up dills from my condiment garden. And never a sweet relish. Why? You ask why? Let me tell you why! The bulk of my sweet relish experience has been limited to those crusted over tubs you find at snack stands, convenience stores, and the like. Not very appetizing.
A Chicago dog fan, I even eschew the traditional neon green relish Chicago links are known for – also not appetizing.
So it was with some trepidation that I spooned out some of Donovan’s Cellar’s Maple Chili relish onto a Hebrew National All Beef frank last week.
Let me back up for a sec: the label says this is an all natural product, small batch, family farmed produce. Read the label? Not a single thing on their you need a chemistry degree to understand what’s it all about, to wit: Cucumber, apple cider vinegar, honey, onions, jalapenos, red bell peppers, maple syrup, serrano chilis, mustard seeds, pink peppercorns, and celery seeds. Plain and simple.
Hey Donovan’s, is that Grade A or B syrup? Just joshing you.
Open the jar, and watch you see is exactly what’s on the label. Nothing more, nothing less.
And it IS delicious. I am a convert. Mrs. BurgerDogBoy is excited about trying it out on other things as well, she said maybe on fish, or as a salad dressing. I admit I am intrigued.
These nice people have other products coming, according to their Facebook page (where I lifted the photo) – and their website will be up and running soon.
So thanks folks! It was a treat to receive and try your relish. Can’t wait til it hits the shelves!