Found it at my local store and I don’t think it was that pricey. Definitely not $7 like on their website because I wouldn’t have paid that. I’m thinking $5.39.
Still, a homemade version would be even cheaper. Has no oil but might need some to replace the thickeners, xanthan gum & propylene glycol alginate, if the onions and peppers didn’t do it.
I’ve got some pepper onion relish that wasn’t quite cooked down enough before canning and so we haven’t been eating it. The liquid is thin and the chunks aren’t soft. I could probably pulse it in the blender to make the chunks smaller, simmer to soften chunks and use it for a copy cat recipe for this dressing. Wouldn’t have to do much to it since it’s the same three main ingredients, peppers, onions and vinegar. Touch of sugar and a few spices, maybe a little red wine vinegar if simmering thickens it too much.
Thanks for sparking the idea!
Over 5.00 still seems pricey for dressing. I always use Bertoli extra light olive oil. It has almost no flavor. I would use that as a thickener.
That sound like it would work, using your relish to make a dressing. Years ago I had a big pot with a tomato plant in it loaded with green tomatoes. A windstorm knocked it over and a lot of tomatoes broke loose and rolled in the grass. I chopped them up tiny, added onions, peppers and I can’t remember what else and made the best hot dog relish ever. So make sure when you work on your recipe to do small batches and write everything down.