Relishing the burn
Sikorsky co-workers are feeling the heat
By STEPHANIA H. DAVIS sdavis@ctpost.com
Like many of his co-workers at the machinist shop at Sikorsky Aircraft, Mel Gancsos likes hot foods. When there were informal chili cook-offs in the shop, he'd whip up a batch of hot stuff in his kitchen to join in. But then the guys started making requests for his chili, salsa and relish and, pretty soon, Gancsos was the only one bringing in food.
"I was developing my own blend of ingredients so I really used the guys as guinea pigs," said Gancsos, of Fairfield, who said he only recently developed a taste for fiery foods. "Whatever they liked is what I went with."
Two years ago, Gancsos decided to market his relish after a friend who tasted it said, "You know what you should call this? Hellish relish."
So, around November 2000, Mel's Hellish Relish was born. Company slogan: "It may be too hot but who gives a damn!"
The recipe Gancsos settled on combines fresh vegetables with chili peppers that add the heat without killing the flavor.
"The secret is the fact that I love to make something people enjoy," Gancsos said. "And that everything is fresh."
Getting the business off the ground has been a family affair, Gancsos said.
For the label, featuring a red devil, Gancsos used a photo of himself taken at a costume party 30 years ago. His sister, Andrea DePaulis of Redding, designed the graphics. His son, Mark Gancsos, designed the company Web site. Other relatives have helped him promote and sell the products at area fairs and festivals.
His wife, Ann Gancsos, has worked with her husband doing everything from cutting and chopping to keeping track of the money made and spent.
Ann Gancsos, who works part time as a nurse at Norwalk Hospital, was a little reluctant to start a business.
"You know, it's a lot of work and a lot of pressure," she said, estimating the couple has spent about $15,000 of their savings starting the business. "We're both still working and it takes up a lot of what little free time there is. But it's something Mel wanted to do."
And evidence that the family has a good product to sell abounds.
In November, the Sweet Inferno Pickles won first place in the pickle products category at the Scovie Awards, a national contest conducted by Fiery Foods and Barbecue Magazine.
And earlier this month the relish took first place in the condiments division of the 2003 Chile Pepper Magazine Fiery Food Challenge.
Jim Wilson, owner of the Four Seasons Farmer's Market in Shelton, has been selling Mel's Hellish Relish and Sweet Inferno Pickles for more than a year.
"You know lots of people come by here and ask me to taste their products, especially people with hot foods," said Wilson. "And they're usually hot enough to burn your tongue off. But Mel's is hot and flavorful. I've tasted so many products. But none stood out like Mel's did."
Other than from the Web site, www.hellishrelish.com , Four Seasons is the only other place Mel's Hellish Products can be purchased.
But Gancsos is hoping that will change soon.
"I hope to expand to barbecue sauce and other products and maybe even someday build our own kitchen," he said. "But no matter how big we get, I never want to give up control of the taste."
Mel's Hellish Relish comes in mild, medium and hot versions. Eight-ounce jars are $6, 12-ounce jars are $8. A 12-ounce jar of Sweet Inferno Pickles is $6.
Stephania H. Davis, who covers business, can be reached at 330-6324.
