Datil B. Good | Datil Pear Relish (Hot)

Datil B. Good | Datil Pear Relish (Hot)

Made of locally grown Datil peppers from St. Augustine Florida, pear, onion, green pepper, and a carefully selected blend of herbs and spices… Datil B. Good Hot Datil Pear Relish combines a spicy and savory flavor profile that is balanced with a hint of sweetness.  The Datil has been used by the Minorcan community in St. Augustine — the only place that the Datil grows successfully — since the 18th century, and rates from 100,000 to 300,000 on the Scoville scale. But even better, this relish is fat free, gluten free, cholesterol free, trans-fat free, and low in sodium. (9 oz.) Packed with unique ingredients, delicious, and healthy!

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REVIEWS

Review #001

A jar of Datil Pear Relish from Datil B Good was labeled hot–hot pear relish, that read like an unknown. As I opened the jar, I took the nose test like a glass of fine wine. Zap, it got me. I took a teaspoon and tasted it. I enjoyed its spicy flavor mixed with the pears. It was easy to pick up the green pepper, onion, sugar, and datil pepper (very hot), which is used in many Minorcan recipes. But I could distinguish the spices. In any case, it was time to test it out.

Over the next few days, I’ll describe how I used the relish with relish. I cut an avocado, removed the stone, and added ½ teaspoon of avocado oil to the indention of each half, and then a heaping teaspoon of the Datil Pear Relish. It made a great lunch.

The next test was to add some relish to the yolk mixture in some deviled eggs–another good match.

For dinner, I tried some on grilled tilapia. It accented the fish quite well. I’d suggest it as a good contrast, served with any mild flavored white fish.

Personally, I think it would work well anywhere you usually like relish.

Review by Maralyn D. Hill, President of the International Food, Wine and Travel Writers Association

Review #002

Spending much time in places where hot peppers reign — Mexico and New Mexico — I can testify that the Minorcan community of St. Augustine, Florida know how to grow a HOT pepper… the Datil Pear Relish (Hot) from Datil B. Good did not let me down.

It was delicious on a buffalo burger (the bison raised by the local Native Americans), The relish had just the right amount of spice and sugar to bring out the flavor of the meat. And enough heat to satisfy any chili pepper aficionado.

Review by John Lamkin, Journalist, Photographer, and Board Member & Global Membership Chair of the International Food, Wine & Travel Writers Association

Review #003

Generally speaking, I am not wild about relish… I prefer my pickles straight up.  But this is more of a non-relish relish.  That is, there is much more going on than sweet vinegar and pickles.  The consistency is soft, almost like the pulp of a pumpkin, with a very light crunch.  And while the relish is dubbed “hot” it also has a sophisticated balance about it, a subtle sweetness to counteract the hotness—an easy complement to delicate fishes (fish tacos!) but enough boldness to stand up to a juicy piece of red meat or a spiced chicken sausage.

Further, I discovered early that there are many ways to eat this product –my first taste of Hot Datil Pear Relish came on a piece of pepperjack cheese (I was starving!) Then, I determined a more organized plan of how to eat this… I whisked a couple of tablespoons of Datil Pear Relish together in a bowl with some fresh lemon juice and avocado oil, grilled turbot (white fish), cilantro, diced papaya and red onion and rolled it into a corn tortilla for a stellar fish taco.  My Datils’ next stop is on a toasted bun with *fake* meat sausage, the Kielbasa variety, savoy cabbage and some grilled white onion.

Review by Stefanie Payne, Executive Editor at CityRoom Inc. and Oenologist.com

Review #005

The Datil Pepper originally came from the island of Minorca off the cost of Spain and was introduced to the New World in 1768. Now it’s a culinary favorite that hails from St. Augustine, Florida.

Datil Pear Relish by Datil B. Good, brings intense heat to the palate so if you’re a little timid when it comes to spiciness you’ll want to mix it with other ingredients. One suggestion would be to mix it with your favorite combination for a dip base – mayonnaise, sour cream or plain yogurt – with your choice of herbs and a touch of salt. Serve the resulting dip with your favorite chips or crudités.

Those that enjoy a lively pop of heat might pair the relish with pork chops, pork roast or ham steak.

Review by Heather Larson, Travel Writer and Resident Expert on the Pacific Northwest