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Added August 12, 2002 | Recipe #36778
Showing 1-2 of 2
on August 25, 2003
This was okay. The flavor sits on the fence. It either needs more peppers to make it DEFINITELY spicy, or it needs to nix the hot peppers entirely. Either way, it definitely needs more lime juice. About double, I'd say. It's also a little runny. Maybe I'm just used to the stiff store-bought jams.person found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 15, 2012
I had to adapt ingredients a bit to match what I had -- Mexibell and Serrano peppers instead of Scotch Bonnet, a mix of lemon and pineapple juice instead of lime -- but the basic proportions worked and, after a sufficient amount of simmering, I got a nicely chunky, fruit-butter-textured sauce that brightened up my chicken beautifully. But I'm not giving 5 stars because I think there's room for more depth and complexity to the flavor, though I'm not sure what to add.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (2880 g)
Servings Per Recipe: 1