Reviewed: Mar. 16, 2012

3 words I Love It!

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Reviewer:

Supergirl

Cooking Level: Expert

Home Town: Marion Center, Pennsylvania, USA

Reviewed: Jan. 17, 2012

Definitely a keeper! Liked by all who tried it. I cut the recipe in half and served to 6 people and that was perfect except I was wishing I had leftovers. I personally am not a big fan of "hot" spices so I cut the red pepper flakes to 1 teaspoon and again, for me that was perfect. A little bite without making me uncomfortable.

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Reviewer:

Cooking Level: Expert

Home Town: Easton, Pennsylvania, USA

Living In: Factoryville, Pennsylvania, USA

Reviewed: Dec. 24, 2011

Excellent! Instead of chopped peppers I did rough slices. I also skipped the crushed red peppers since I was serving this at my children's birthday party. I placed the peppers and onions on top of a package of cream cheese, served with Ritz. It took about 45 minutes and both the toddlers and adults devoured it all up. Got several recipe requests. Don't drain the pepper mixture-its the best part!

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Reviewer:

soli b

Cooking Level: Beginning

Home Town: Anchorage, Alaska, USA

Living In: Arlington, Texas, USA

Reviewed: Nov. 12, 2011

Took the advice from others and mixed one cup of the relish with a brick of low fat cream cheese. Served it with wheat thins.

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Reviewer:

jennjenn

Reviewed: Oct. 18, 2011

I love this!! :) I was a little worried when I began that the vinegar would be overwhelming, but it turned out very sweet. I brought it to a family reunion potluck and I didn't have any leftovers to take home! I will definitely be making this again!

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Reviewer:

SpiderQueen

Cooking Level: Intermediate

Home Town: Kansas City, Kansas, USA

Living In: Kadena, Okinawa, Japan

Reviewed: Oct. 18, 2011

Vegan I think not white sugar is not vegan. This should be moved to the normal appetizer recipe section; especially as the poster lists cream cheese to to spread on the crackers for use with this sugar concoction:(

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Reviewer:

June

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Cooking Level: Expert

Home Town: Los Angeles, California, USA

Living In: Oak Hill, Virginia, USA

Reviewed: Sep. 21, 2011

Made this and mixed it with cream cheese and served with corn scoop-chips. Everyone loved it.

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Reviewer:

FRANCIE63

Cooking Level: Intermediate

Home Town: Overland Park, Kansas, USA

Living In: Merriam, Kansas, USA

Reviewed: Jul. 23, 2011

Simple and delicious! I have served this at several events and it always gets rave reviews. Usually the first empty dish of the evening. To serve simply place a block of cream cheese in the center of a large platter. Spoon on this lovely relish and surround with water crackers. Put cheese spreaders on each side of the platter and stand back. A perfect recipe as is and also handles substitutions quite well. Thanks for sharing this wonderful recipe!

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Reviewer:

DC James

Cooking Level: Intermediate

Living In: Hickory, North Carolina, USA

Reviewed: Jul. 10, 2011

Yum! It came out delicious, although it did make the house smell while making it. I did make a few additions: 1) I added chopped kale since I had some leftover that I needed to use up. This added a little nice green specks to it, and 2) I added pineapple chunks and the pineapple juice it came in from leftovers as well. It came out tasty! Boyfriend and guests loved it.

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Reviewer:

MSAMANDA

Cooking Level: Intermediate

Living In: Kirkland, Washington, USA

Reviewed: Apr. 23, 2011

Wow! This relish is even better than the sweet pepper and onion relish from Harry and David's. I will definitely be making this one again. I followed the advice to use the canned whole cranberries with sauce. I only used 1/2 cup of sugar, but added a 1/2 cup of Splenda brown sugar.

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