- Most Helpful
- Highest Rating
Thanks for sharing, Lynn. This would require a lot of tweaking to suit our taste, but there are too many strong ingredients for me to try to adjust the balance among them. I let it sit, then, for a week or so to marry the flavors but to no avail. If I were to try again, I'd cut way back on garlic and increase the oil to form an emulsion. I'll report back if I try; just hate to give up on a good idea. I really appreciate your posting this recipe, though.