This is a great recipe. Even though I used white vinegar (which made the sauce a little sharper than it probably would be with the red...), I thought it was great. Upon a second try, I cut down the vinegar (as I still didn't have any red-wine vinegar), and added about 1/2 tsp of cumin (this was in a 24 serving recipe), which turned out quite well, adding just a little more flavor to this, already great, recipe. Thanks!

Reviewed On: Oct. 7, 2009