Friday, August 01, 2008

Spicy Carrot Relish


There used to be this product on the market called, Hell of a Relish. It was purchased at specialty stores, and was sort of expensive for a pint jar. I'm not sure if they still make it. I think it was made in Austin. Anyway, my family liked it. So, last year I went about scouring the internet looking for a duplicate that could be canned when the glut of peppers hit last summer.

I couldn't find anything exactly like it, but here's a start...

carrot relish 2

18 carrots
4 green peppers
4 red peppers
2 onions
1/2 cup salt
3 cups sugar
6 cups vinegar
2 T mustard seed
2 T celery seed

Chop all vegetables using food processor (I use the grater attachment). Pour salt over vegetables and let stand for 2 hours in a glass, ceramic, or plastic bowl. Drain vegetables. Put remaining ingredients into a large pot, and add vegetables. Bring to a boil. Pack into hot, sterilized pint sized jars. Process in boiling water bath for 15 minutes. Check to make sure jars have completely sealed. Yield: 8 pints (give or take)

General Canning Warning: If you are going to can this, make sure vinegar is at least 5% acidity. Don't skimp on the vinegar. When you open a can if there appears to be any spoilage or funky smell, DO NOT EAT.

carrot relish

You can control the heat by varying the number and type of peppers. I usually use some Jalapenos, and will probably add some hotter peppers to at least 1 batch this year. To add extra kick leave some seeds and ribs of the peppers in place. The original recipe also included a half of a cabbage. I don't recall that being in the Hell of a Relish so I left it out and substituted extra peppers.

There is only one way that we eat this. Smear 8oz of cream cheese on a plate. Drain the relish, and spread on top. Serve with crackers. But it could also be used as a general condiment or eaten alone.

Edited 1/7/09: For those of you wanting to purchase the Hell of a Relish which I discussed above, see the comments. It is still made, and can be purchased online.

9 comment(s). Tell me what you think!:

Knittripps said...

That sounds wonderful! I like to eat my jalapeno jelly like that too. Great for parties.

Debbie said...

I will definitely make this! I make habanero jelly that I eat on (vegan) cream cheese, too.

Emily said...

Yours is just as good, but by the way, they do still make it. Mom and I saw it at Calico a few weekends ago... but the price has gone up. It used to be $5.99 now it's $6.99/jar.

Faith said...

Hi Libby! What a good recipe! We included a link back to it as an answer to a reader question at The Kitchn.

Good Question: Good Recipe for Vietnamese Carrot Relish?

Great photos too - I love your jar labels!


Alicia said...

Hi Libby! I'm Alicia and I live in IC , too! I'm going to have a canning party with my mom this weekend and you can bet I'm making this! Thanks for the recipe!
I see you're a recent grad, congrats! I've bookmarked your (awesome!) blog and will be checking back!

Anonymous said...

Libby, I just happened across your blog. Just wanted to let you know that both Hell of a Relish and Hotter than Hell of a Relish are still on the market. Both are still made in Austin, and both are still great on, or in, just about anything. They are now being manufactured by Texas Sassy Foods. (That's us!) You should be able to find them, in Texas, at Randalls, Tom Thumb, HEB Central Market, Whole Foods and other select retailers. Of course, it wouldn't hurt our feelings at all if someone asked their local specialty food store to carry them. (Subtle hint!) You can say they are distributed by Tree of Life distributors.

They can also be ordered online at or at our website,

It's wonderful to know that you and your family enjoyed the product so much and that others have too!

BTW, it would be helpful if someone could let us know what and where Calico is. Thanks!

Anonymous said...

Texas-Sassy has gone out of business. The number listed on the website is not valid. Sad...I loved that stuff. Guess I'll have to make my own.

Anonymous said...

I found a jar of this on the shelves today. I'm sure it's old but I bought it anyway. The ingredients actually show red bell pepper and jalapeƱos, not red and green bell pepper. Also contains carrots, distiller vinegar, onions, garlic, salt and spices but does not mention what spices.

Sherry Royal said...

Did the label mention cabbage?

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