Posted on 06/18/2022 4:30:46 AM PDT by Diana in Wisconsin
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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!
Yesterday (Sat June 18) I noticed the first tomato on one of my Roma Plum tomato plants.
Only 'acorn size' now - but it's a start.
My grandfather and great uncle would always compete to see which of them
could have the first ripe tomato by July 4th.
This year I will win by default of course - unless they are tending vegetable
gardens in Heaven - which I don't discount out the possibility of...
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.
Yeah I know but all the cheap stuff has corn syrup or worse, HFCS, so I've been trying a different dressing every time that don't have those but I'm limited. I'm not into the rich dressings like blue cheese, ranch and not into the red/orange ones. My basic homemade oil/vinegar dressings have left something to be desired so I've been trying things, regardless of price to get a some ideas. Made some balsamic vinagrette once that was good but it burned my lips by the end of a salad. LOL
This one seems like a winner that I can make and the bottled was a little on the sweet side but I can adjust that. I've looked for dressing recipes a little but they all seem to have 3-4 ingredients including the oil and vinegar or well over a dozen. Either that or they're just bizarre.
I just bought Pompeain extra virgin olive oil. It says Robust on the bottle so probably not flavorless. I'll keep the Bertoli EL in mind. Seems like it was the cheapest EV olive oil that is 'first cold pressed' which I had read is the best as far as quality. I had been buying the cheap store brand, just plain olive oil, not EV or anything.
Beau is back from Canada with lots of fish, but tonight we are grilling steaks - the first Ribeyes from Weber. *SNIF* (I’m over it.) Beau has been eating fish every day for a week, so he needs red meat! He caught Northern and Walleye; was allowed to bring back eight each.
I made this salad to serve with dinner and it sounds like a winner to use with the dressing you’re talking about.
Two avocados, chunked. Cherry tomatoes, halved. Red onion, sliced thin, to taste. (I like a lot of red onion!) One small zucchini chopped. S&P and since I didn’t have your dressing, I used a light Balsamic that I had in the fridge. A balsamic reduction* would be awesome on this, too.
Toss all with the dressing and serve immediately (we’ll be eating in 30 minutes). The avocado will discolor of course, so I’m not sure this would be all that appetizing the second day, but if there are leftovers I’m going to moosh it all together and use it as a spread on pita chips or crackers.
*I make ‘The Pioneer Woman’s’ recipe for balsamic reduction; it’s easy to find on her site. I would eat my left foot if it were slathered in the stuff! ;)
I second the Bertoli brand of olive oils. Good stuff!
Bartoli was what my Dad always bought and me too.
Yay for Baby Tomatoes! I am growing a variety of Roma-types this season, and my ‘Ten Fingers of Napoli’ have fruit on, already. Exciting! :)
We have a long string of 80+ degree weather ahead of us. Dry conditions for the most part, after a really wet and crazy spring. All I have to do is water and weed and things should take care of themselves for a while now.
Years ago we were in Alabama visiting Beau’s Mom. She wanted to ‘Go Junkin’’ so we hit a bunch of thrift stores and this big warehouse that had great deals on foodstuffs.
I scored a HUGE bottle of Bertolli (I spelled it wrong in the other post) that was close to a liter, for an insanely low price.
That was probably one of my best ‘scores’ to date, LOL! It takes so little to make me happy. ;)
Yes. So, SO GOOD. It’s terrific on anything. We use it as a salad dressing, mainly.
Yeah, it’s full of sugar, but in moderation, it is so, SO GOOD!
It’s good on steamed or roasted veggies, too. Especially carrots.
+++++++++++++++++++++++++++++++
Father's Day piglets! Litter of 6 live, 1 stillborn.This is her first litter so it looks like she's doing ok so far.
In that case, it does sound like it would work for this pepper/onion dressing as an ingredient/slight sweetener for that dressing and I’ll taste some by itself. I’m not into sweet but never know.
I like umami. Love things that have msg but generally don’t buy them because it’s much like the jabs, FDA approved yet questionable. The exception is Knorr’s tomato bouillon with chicken flavor which I use to make kind of a Vigo copycat yellow rice, my son’s comfort food. “moderation”
I'm just doing Roma and Early Girl this year, tomato-wise.
Last year I also did Better Boy and Goliath -
but for whatever reason they did live up to my hopes.
So this year - it's back to the old reliable 'tried and true' varieties for me.
What can cause cabbage to lose flavor? I harvested my first (Golden Acre) cabbage of the year and it tasted slightly bland compared to last year. Could too much shade cause that? This year they got some shade from a fence while last year they got more sun. Or maybe not enough or too much fertilizer?
Chop you up some kombu in your dressing!
What sweet piggies! :)
The pole beans are vining like crazy - a couple of them have almost reached the highest point on the supporting arbor. Cucumbers are producing steadily now - Mrs. Augie started another 3 quarts of fermented pickles over the weeknd. The tomatoes have responded nicely to the heat, sunshine, and anti-fungal treatment - the half dozen of them that were looking sick after nearly being drowned a month ago seem to have snapped out of their funk and are starting to take off. The rest are growing like mad and keeping me busy training branches. I bought some little spring-loaded clippy things off of amazon a few weeks ago. Those things are the bomb - way easier and way faster than tying off the branches with twine.
I planted all of the okra seedlings on Wednesday. They were starting to suffer in the greenhouse. It took them a couple days to get happy after the transplant, but they're looking good now.
The cabbage plants look decent, but I was a couple weeks late getting them out, and it looks like the heat is going to shut down their growth before they form the kind of heads that you want to see. I'll try again in the fall and see if that works out better.
Yesterday I cut the last of the dead trees below the pond dam. I need to finish chopping that one up and haul off the brush. Once that is cleaned up I'll be able to get started on the final round of landscaping on the pond dam.
Good neighbor Dave got my hay mowed and baled last week. Had to do a quick tune-up on Pops' old Minneapolis-Moline before he could pick the bales up and put them away. It hadn't been used since hay season last year.
I think some shade cloth in the greenhouse might be a good thing:
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More progress! My greenhouse has hit a high of 102 degrees so far this season - with higher temps to come, I’m sure.
I have everything out of there, now. It’s brutal!
For the rest of the summer, I’ll be up early, doing my watering and weeding in the shade, before the sun hits my garden about 11am.
Great tractor! We have a 1954 Allis-Chalmers that still gets the job done. ;)
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