On Mon, 15 Apr 2019 23:10:12 -0500, Sqwertz >
wrote:

>Sqwertz's all-purpose spicy Italian relish (Sapsir). For Italian
>hoagies/beef sandwiches, pizza topping, meatball sandwiches,
>muffaletta, or most any sausage sandwich (including hot dogs). I
>always have a jar of this shit in the fridge. Because I can't find
>any giardiniera I like in the supermarkets (besides Enrico Formella
>at Tuesday Morning for twice the price). The result is mildly
>spicy/hot.
>
>Drain and reserve all liquids (except from olives, throw that
>away).. No measurements are exact except for the first one.
>Ingredients are flexible, to taste,. Start with something resembling
>this.
>
>1 Jar Mezzettas California Hot Mix (break up large cauliflower)
>
>1 Jar's worth of of mixed de-stemmed, stabbed and drained pickled
>peppers (50% pepperoncinis and no more than 25% pickled jalapenos)
>
>4oz of green olives (Tassos double-stuffed from Coscto)
>
>3oz of California black or Kalamata olives
>
>3oz of jarred/canned roasted and/or marinated red peppers (Mt. Olive
>brand rocks!)
>
>2 large cloves of garlic, pressed or chopped.
>
>1 heaping ts of dried mixed Italian seasoning (oregano, basil,
>thyme)
>
>Pulse all in a food processor until pea-sized (4 1-second pulses for
>me). Tamp down into a 32oz jar (empty Tassos double-stuffed olive
>jar). Barely cover with 25% EVOO and 75% regular olive oil. Allow to
>meditate 24 hours or up to unknown months.
>
>https://imgur.com/CP3aQfI
>
>-sw

that looks really good. I'll think about it. It may have a little
too much bite for me. I'm mostly wondering about the Mezettas Hot Mix
Janet US