Reviewed: Aug. 17, 2008

I've made this several times with rave reviews. While still warm I add 8oz of cream cheese. This weekend I made it for the Bishop when he came to visit our parish and he commented on how wonderful it is. Thanks for sharing.

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RJBUSH

Cooking Level: Expert

Home Town: Byron Center, Michigan, USA

Living In: Kentwood, Michigan, USA

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Reviewed: Jun. 27, 2008

The beautiful red color of this dish makes this a perfect Christmas appetizer. The relish, almost like candy, is paired well with the cream cheese. I used my stick blender to puree the relish and had no problems with it being runny. I made the recipe as written and enjoyed the hot bite. This sauce would also make a very good sweet and sour pork or shrimp dish.

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Marie C.

Cooking Level: Expert

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Reviewed: Jun. 23, 2008

I have made this recipe several times now and people just love it. I have reduece the amount of sugar and vinegar to 3/4 cup each. Still a little runny, but I just drain it slightly before serving. Anyways, like I said everyone has loved it and there is none left at the end of the evening.

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hygiene64

Cooking Level: Intermediate

Home Town: Sudbury, Ontario, Canada

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Reviewed: Jun. 13, 2008

Simply delicious! I make it all the time for an appetizer for dinner parties. It's great spread on naan.

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Amanda Davisson

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Reviewed: Jun. 12, 2008

Sweet, spicy, fast, cheap, & easy. Sort of like me:o):o):o) I cut the pepper flakes back to around 1 tsp. & added cornstarch as others did. It isn't even cool yet & half of it's gone. Awesome with cheese or just plain crackers. I will always have this in the fridge. Thank you so much for sharing! Love it!:o)

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cheepchick

Cooking Level: Expert

Home Town: West Palm Beach, Florida, USA

Living In: Orlando, Florida, USA

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Reviewed: Mar. 1, 2008

LOVE it. I use it on sandwiches, cooked meats, salads, everything I can think of.

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amberkaye

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Reviewed: Feb. 20, 2008

Wasn't as spicy as I was hoping, next time I'll add more crushed red pepper. Served as appetizer with softened cream cheese & crackers.

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CrystalGayle

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Feb. 9, 2008

fabulous, so tasty and spicy! i was worried when it was cooking because it smelled so vinegary, and i hate vinegar, but i loved it and everyone raved about it. thanks!

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scw23

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Reviewed: Sep. 7, 2007

This recipe is great. It reminds me of a condiment my Mother used to make, we'd use it on roast beef. My Mom's recipe always seemed to thin to me, when I made this I did as others said and used some cornstarch to thicken. That made it perfect. I too only used 1tsp. of the crushed red pepper flakes. I am so thankful I decided to try this recipe. Thanks Cindy for the walk down memory lane. Even when this was cooking it smelled like my Mom's house when she was canning.

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NATURESCAPE

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Reviewed: Jul. 20, 2007

Awesome! Thanks for the great idea. I struggled to make this since I was out of everything. I used yellow bell peppers from my garden, rice vinegar instead of white wine, cayenne instead of crushed red pepper, cane sugar instead of white, and I added mustard seeds and tumeric for that lovely yellow color! It turned out delicious anyway. I plan on serving it for dinner tonight as a chutney with chicken that I will also add some curry powder to. Perfecto!

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jweakman

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Reviewed: Apr. 19, 2007

I took this to work for a cultural event we were having and won a 1/2 day of vacation in our food contest! It's very easy to prepare, and everyone raved about it. My store was out of red peppers so I substituted with orange, and they worked great too. I also added a bit more crushed pepper and it had a really good kick!

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JANOWIECKI

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Reviewed: Apr. 4, 2007

I didn't change the recipe at all as it was just fantastic!

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NAPOLIMOM

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Coronado, California, USA

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Reviewed: Nov. 24, 2006

Great...but it is what it is...a sweet and sour relish. If you're looking for an appetizer for your husband's superbowl party, he'd likely rather a spinach or 7-layer dip as they can be consumed in mass quantity. This relish is nice for tasting and the ladies will rave when served at the baby shower.

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Laura

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Reviewed: Nov. 11, 2006

This relish is delicious. It is a perfect thing to bring to a work potluck, my friends always ask me to bring it to gatherings. Enjoy!

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BrownIdeDi

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Reviewed: May 31, 2006

I made this for Memorial Day and put it on hot dogs and burgers. It was good. I did add some cornstarch to the recipe though to make it a little thicker.

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Teresa

Cooking Level: Intermediate

Living In: Bethesda, Maryland, USA

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Reviewed: May 9, 2006

We enjoyed this very much. I didn't mind the "stink" in the house....It reminded me of all the canning my mother used to do. This will be a regular for us. We used it on meatloaf.

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MTPURSE

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2006

This relish was fantastic. I reduced the red pepper flakes to 1 tsp, simmered for 1 hour, and in the last 10 minutes added 2 tbsp. cornstarch diluted in 2 tbsp. water.

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Elena

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Pickering, Ontario, Canada

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Reviewed: Jul. 13, 2005

This was exactly what I was looking for. Reminds me of this relish that I buy at a gourmet food store in a mall. Now I don't spend nearly as much or have to drive 45 minutes. This is a keeper. Thanks!

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Ash

Cooking Level: Expert

Living In: Yuba City, California, USA

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Reviewed: Jun. 10, 2005

This is a very good-tasting relish but I am giving it 4 stars because it really does stink up the house. I finely chopped the veggies using a food processor and simmered for an hour. I mixed about half of the relish with a block of cream cheese to make a spread and it tastes great! However, it tastes A LOT like the jalepeno jelly you can buy in the store. Just for sake of ease, I'll probably stick with my standby appetizer recipe of a block of cream cheese with jalepeno jelly on top spread on crackers.

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