Reviewed: Oct. 23, 2010

this was pretty good! i changed it a bit. i reduced the amount of vinegar, and i only had white wine vinegar. then i added more olive oil.

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Reviewer:

Sunflowerr

Reviewed: May 10, 2010

I reduced the vinegar, as suggested, but it was way too tart for me. It made me make a terrible sour face! I couldn't finish it, but my husband liked it ok.

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Reviewer:

Joel & Lauren

Cooking Level: Intermediate

Home Town: Nashville, Tennessee, USA

Living In: Denver, Colorado, USA

Reviewed: Apr. 6, 2009

Very tasty! I reduced the vinegar to 1/3 cup, and with 1/8t cayenne pepper, it was deliciously spicy and tangy without being overpowering.

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Reviewer:

djwicket

Reviewed: Jun. 16, 2008

I thought this recipe was really good. The cayenne pepper adds a nice little bit of heat. I went back for seconds. Because the first review said it tasted too vinegary I added the red wine vinegar 1/2 Tbs at a time, but I'm pretty sure by the time I was done adding that it was pretty close to the called for amount and I didn't find it overpowering at all.

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Reviewer:

gengi

Cooking Level: Beginning

Home Town: Edmonton, Alberta, Canada

Living In: Calgary, Alberta, Canada

Reviewed: Apr. 28, 2008

This recipe had way too much vinegar in it. I would recommend using a different thinning agent -- maybe olive oil? -- for this... maybe with a little vinegar.

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