This was phenomenal! I left out the Brazil nuts and just used about 3/4 c pine nuts, which I toasted on the stove. I also added just a pinch of salt, about 1/8 tsp. I tried to follow some users' suggestions to leave out the chili powder, but it was much too bland without. It adds just the right amount of zing without being too spicy (even my 4-year-old liked it). A dash of lemon juice might be a good idea for color preservation because the bright green did darken quite a lot very quickly, but that's just for aesthetic value. It took all my willpower to keep myself from eating it straight out of the blender with a spoon. I am going to make several more batches for canning and give them as Christmas presents to my family. It is so delicious!
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This was phenomenal! I left out the Brazil nuts and just used about 3/4 c pine nuts, which I...