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Fantastic, very tasty!!
We loved this recipe. Very hot and tangy. Made the recipe exactly as directed and it couldn't have been easier. I served them as a veggie side with pork and beans.
I loved this and so easy. I used the vinegar from the pickled jalapenos. Iliked the fact that it had both lemon and vinegar. I sprinkled some more jalapenos powder on top just because I wanted a little more spice, but was perfect just the way it was written. Made for PAC Fall 2007
Yummy condiment! I julienned the cucumber and added some crushed chillies for extra spice. Came out very well. Thanks aaron argo! Made for PAC Fall 2007.
Delicious - and exceptionally easy! I used a West Indian hot sauce made from Scotch Bonnet chilli, and tasted the dressing as I put it together. I liked it at the lemony-hot-salty stage, so I omitted the optional vinegar (but I might try adding it next time). I made a half recipe quantity, and found it served 3 generously. Served chilled, I reckon this would make a lovely, spicy, fresh accompaniment to just about anything! Reviewed for Pick A Chef, Fall 2007.