This is even better than the "Pepper Relish" sold by a major retailer. I used one large red bell pepper (to equal one cup), two medium jalapenos with ribs and seeds, plus one additional jalapeno without the ribs and seeds (total of 3 jalapenos to equal 1/2 cup). I followed the recipe, as written with one exception... I added 1-1/2 TBSP of minced garlic jarred in olive oil. My batch is deliciously spicy and perfectly savory. I read somewhere that adding a touch of oil reduces the foaming (which is why I chose jarred minced garlic, rather than fresh garlic). I cannot say for sure if this is true or not. Though, I did not have any problems with over-foaming, and I did not need to skim any foam off the boiled mixture. My batch filled 5 8oz jars exactly. FYI on pepper burns. I read other's reviews and did not believe the peppers would burn my skin since I am not super sensitive. However, after dicing 3 jalapenos, my hands burned horribly the first day. I soaked them in cold milk for 15 minutes, then spread olive oil onto my hands. The olive oil helped. It does soak in fairly well after 10-20 minutes. Everytime I washed my hands, I had to reapply olive oil since I could feel the burn come back.

Reviewed On: Oct. 18, 2009

I have made this recipe several times now. Depending on how it is made (thick vs thin), I have different ratings. As a thin crust, it is a 4 star recipe. As a thick crust, it is a 2 star recipe. This is not because I prefer thin crust, but rather the garlic taste and crust texture being substantially different depending on the method you choose. For the best thin crust recipe, do not allow the dough to sit for the 15 minutes listed under step 2, cut this time in half. Also, in step 3, do not allow the dough to sit at all after stretching it on your pan. As a thin crust, you get a crisp outer shell with chewy interior! Many people have said they needed more than 2 cups of flour. I use exactly two cups of bread flour, then appx 1/4 cup for kneading. This is not atypical of many bread recipes. Be certain to use bread flour as it has more gluten which contributes to the chewy texture. I followed the ingredients exactly. However, because I chose to make a margherita pizza, I baked mine at 500 degrees for 12 minutes in my gas oven. Give the Margherita toppings a try (it is the best). Do not use a sauce, instead sprinkle mozzarella, parmesan, and fresh minced garlic on crust, then add thin sliced garden tomatoes and bake at 500 degrees for 12 minutes. Top with chopped fresh basil and serve.

Reviewed On: Aug. 23, 2009

This recipe was disappointing. I grew up on home made bread and miss the taste of a piping hot loaf of homemade bread. The texture was good (the only reason for two stars), but it seriously lacked flavor.

Reviewed On: Feb. 22, 2009