"Very tasty, but I did make some modifications based on what I had on hand. I substituted apple cider vinegar for the rice vinegar, and siracha for the soy sauce. Make a few hours ahead to let the flavors blend."

"Very good. I made it but omitted the celery seed since I didn't have any. I marinated a 2 pounds of roast overnight. I did set aside some of the marinade to cook down instead of using bbq sauce. It was so tender, and much moister than the tenderloin which is what I usually prepare. My husband and teenage girls all loved it."

"Very good. I made it but omitted the celery seed since I didn't have any. I marinated a pound roast overnight. I did set aside some of the marinade to cook down instead of using bbq sauce. It was so tender. My husband and teenage girls all loved it."

"My husband and I had this soup in Tuscany this summer, and this recipe is a very good representative of it! I've made it twice, and both times it is a hit with my husband and friends. It is an easy dish to freeze as well, if you want to double it, or save some for another day."

"I give this recipe four stars instead of 5 because I altered it, based on my available ingredients. First of all, I substituted apple cider vinegar for the lime juice. I added the extra chipotle based on other reviewers. And last of all, I served it with a homemade cilantro pesto. YUM."

"I only made the achiote paste. It really needed something else. The achiote was very overpowering. Perhaps garlic, or more salt. My husband and I were even thinking coconut. Otherwise it does need something else. It's worth playing around with though, but I feel it's only a start, not a completed recipe."

"Completely gooey, mushy, with no texture. I cooked these longer than stated and they still taste like raw dough, but not even good cookie dough. There are so many other good cookie recipes on this site. This recipe is a complete flop.