Recipe: Spicy Carrot Relish
There is never a bad time to enjoy a hot dog or a sausage. Having said that, it’s always nice to be able to put something on top that’s a bit fancier (not much fancier, though!) than the predictable ketchup, mustard and relish combination. This spicy carrot relish is awesome on roasted sausages (like the one pictured above here in the bun), or even as a finishing touch on pulled pork or a sliced table-ready pork tenderloin.
Who knew carrots and pork were destined to be so delicious together? Well, I did and now you do too!
What you’ll need…
1 cup white vinegar
1 cup water
1 garlic clove (chopped)
1 tablespoon cane sugar
2 teaspoons sea salt
1/2 teaspoon chili flakes
5 carrots (grated)
1 tablespoon honey
1 tablespoon grainy dijon mustard
1/2 teaspoon ground black pepper
salt (to taste)
Place the first 6 ingredients in a medium pot and bring to a boil on medium-high heat.
Add grated carrots into the pot, stirring well to incorporate. Reduce to low heat and let cook for 10 minutes, stirring occasionally.
Transfer carrots to colander to strain out any excess liquid and then place into a food processor with remaining ingredients. Pulse several times until you have a relatively fine consistency.
Spoon out contents into a bowl or container, season to taste with salt and keep in fridge to use as desired.
Yields 2 1/4 cups relish
Total cook time…15 minutes