Reviewed: Apr. 12, 2013

I made it for the second time today--I am HOOKED on this recipe!! GREAT as a side dish OR on sandwiches--I especially like the cauliflower, and doubled up on it this time! I had to double up on the olive oil and vinegar to cover it... the vinegar and oil also makes an incredible salad dressing! Originally found this looking for a muffaletta recipe, and haven't even made that incredible sandwich yet! This is one fantastic recipe!! THANKS, PHONETECK!

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Reviewer:

elinorcleo

Cooking Level: Expert

Home Town: Corvallis, Oregon, USA

Living In: Daytona Beach, Florida, USA

Reviewed: Jan. 18, 2013

Over 3 years I've probably made 30 gallons of this wonderful recipe, experimenting with the liquids till I have a 50/50 mix of white vinegar and canola oil. Had a garden this year with jalapenos and Serranos that made the best batches of all. I use a food processor for everything but the cauliflower, incorporate it in a 5 gallon bucket and soak it overnight with about 1/2 pound salt. I like how the quart Mason jars look with all the red, green, yellow and orange colors. Makes a great gift and the taste is far better than any store bought. Thanks.

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4 users found this review helpful

Reviewer:

Carl LaFong

Cooking Level: Intermediate

Home Town: Maywood, Illinois, USA

Living In: Brookfield, Illinois, USA

Reviewed: Nov. 2, 2012

I was raised in Chicago and now live in Michigan...I have never found ANYTHING like the real thing and wasn't sure how to make it on my own until now. Truth be told, I never tried...I just made sure to always have my Uncle make me a batch when we visited. I came across this recipe while trying to find something to do with the surplus of summer peppers and thought I'd give it a try. I'm in love! I've made 5 batches since the first so my mom and I always have some on hand. We use in on sandwiches, as salad dressing, on cottage cheese...and so on and so on ;-) I always make my family something home made for Christmas...any guesses what this year's gift will be?

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Reviewer:

forreal

Reviewed: Oct. 19, 2012

I loved this recipe! I live overseas and have bothered packing a jar of the store bought stuff, but I'll never have to again! I used a lot more cauliflower, celery, and carrots, and mixed poblano peppers with jalapeños. I used less oil, and it turned out fantastic. It was a hit at our family party.

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3 users found this review helpful

Reviewer:

africangie

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Reviewed: Jun. 18, 2012

Great salad. Followed the recipe except subbed canola oil to prevent it from solidifying in the fridge. I also added a few black olives I needed to use up & a few spoons of pepperoncini. Next time I`ll brine in half the salt & use 1/3 of the oil but those are just personal preferences, the salad is great as is. Beautiful yummy salad.

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5 users found this review helpful

Reviewer:

HealthnutFoodie

Reviewed: Jun. 9, 2012

Magnificent. Stuck to the recipe, except for the jalapenos I removed the seeds from 2 and used only 6 total. I thought is was a nice hot at that much jalapeño and many of my guests thought it was too spicy. So, flavor was top notch, but my crowd would have preferred half the jalapeño. Love this and will make it again.

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4 users found this review helpful

Reviewer:

walkerwear

Reviewed: May 17, 2012

Excellent. Searched for a recipe to use on my home-made Italian Beef sangwiches! Loved it -just making my 2nd batch. I did add a teaspoon of celery seed to the dressing spices. Very versatile recipe to add in whatever vegis you have available, some zuchinni and summer squash worked well. Thank you for sharing!

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8 users found this review helpful

Reviewer:

paniolo

Cooking Level: Expert

Home Town: Carmel, Indiana, USA

Living In: Plano, Texas, USA

Reviewed: May 1, 2012

Love this. Kept the pieces bite-sized because my hubby and I just snacked on it. Did not include red bell peppers because we did not have any and just added more cauliflower (my favorite). To prevent oil from solidifying as one reviewer mentioned, used half grapeseed oil and half olive oil…no worries about that. This is a MUST TRY! About to start my second batch.

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5 users found this review helpful

Reviewer:

TNJ1333

Home Town: New Orleans, Louisiana, USA

Living In: Atlanta, Georgia, USA

Reviewed: Apr. 29, 2012

I've never even heard of this stuff, but it looked healthy and I love anything with a spicy kick to it, and the reviews were so great. It definitely delivered! It didn't last a week. We were eating it on crackers as an appetizer, throwing some in our salads, making sandwiches with it & and little melted cheese. Fantastic.

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5 users found this review helpful