Worcestershire Sauce
Ingredients
- 2 tablespoon olive oil
- 6 cup coarsely chopped onions
- 4 jalapenos, with stems and seeds, chopped
- 2 tablespoon minced garlic
- 2 teaspoon freshly ground pepper
- 4 can anchovy fillets
- 1/2 teaspoon whole cloves
- 2 tablespoon salt
- 2 whole, medium lemons, skin and pith removed
- 4 cup dark corn syrup
- 2 cup Steen's Pure Cane Syrup
- 2 quarts distilled white vinegar
- 4 cup water
- 3/4 pound fresh horseradish, peeled and grated
Instructions
Combine the oil, onions and jalapenos in a large stockpot over a high heat. Saute for 2 to 3 minutes or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish. Bring to a boil. Reduce the heat and simmer, stirring occasionally for about 6 hours or until the mixture barely coats a wooden spoon. Strain. Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturers instructions.