Reviewed: Aug. 29, 2009

Nice. I tossed in more garlic and scaled it back to use just one pepper. I didn't have red peppers but used 1/2 a yellow pepper and a small orange pepper. I added a bit more garlic to the mix. Still turned out lovely. Thanks for the recipe!

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Reviewer:

pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Jul. 23, 2008

Not bad! GREAT way to use up extra peppers from the garden. I used 1 cup sugar and 1 cup splenda and about 3/4 cup vegetable oil and 1 1/4 cup olive oil. Threw in about 10 cloves of garlic instead of 6 just because. Once the marinade was done, I threw the sliced peppers into the pot, covered it, and let it cool down. I don't like raw peppers, so that way they got cooked just so that they were soft, but not mushy. There was a lot of extra marinade, but it serves as a good salad dressing.

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DC Girly Girl

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Columbia, Maryland, USA

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Reviewed: Dec. 26, 2006

This made a nice compliment to my 'non-relish' relish tray this Christmas.

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P-Chan

Cooking Level: Expert

Living In: Iowa City, Iowa, USA

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Reviewed: Mar. 2, 2006

Soooooooooo easy - I too omitted the anchovies. Can't wait to use this during the summer when peppers are so plentiful!!!

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Aspiring Chef Rita

Cooking Level: Expert

Home Town: Woodside, New York, USA

Living In: Linden, New Jersey, USA

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Reviewed: Jun. 3, 2005

This is a great recipe I return to time after time. I omit the anchovies (a personal preference) and reduce the amount of oil and sugar slightly (for dietary reasons) but this is a good standard marinated vegetable recipe you can use with other veggies as well.

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Reviewer:

ELLENANNA

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Reviewed: Jan. 24, 2002

I reduced this recipe down to using only 2 red peppers. It came out beautifully! I love the taste of these peppers, and will be sure to make them again very soon!

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7 users found this review helpful