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Ингредиенты
- 2 Tbsp. extra virgin olive oil
- 6 c. coarsely-minced onions
- 4 x jalapenos, with stems and seeds minced, (3/4 c.)
- 2 Tbsp. chopped garlic
- 2 tsp freshly-grnd black pepper
- 4 can anchovy fillets - (2 ounce ea)
- 1/2 tsp whole cloves
- 2 Tbsp. salt
- 2 whl medium lemons skin, pith removed
- 4 c. dark corn syrup
- 2 c. Steen's 100 percent Pure Cane Syrup
- 2 quart distilled white vinegar
- 4 c. water
- 3/4 lb fresh horseradish peeled, and grated - (abt 3 c.)
Инструкции
- Combine the oil, onions, and jalapenos in a large heavy stockpot over high heat. Saute/fry for 2 to 3 min, or possibly till slightly soft. Add in the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water, and horseradish and bring to a boil. Reduce the heat and simmer, stirring occasionally, for about 6 hrs, or possibly till the mix barely coats a wooden spoon.
- Strain. Spoon the warm mix into 3 warm sterilized pint-size jars, filling to within 1/2 inch of the top. With a clean damp towel, wipe the rim and fit with a warm lid. Tightly screw on the metal ring. Process in a warm-water bath for 15 min.
- Using tongs, remove the jars, place on a towel, and let cold. Test the seals. Tighten the rings. Store in a cold, dark place. Let age for at least 2 weeks before using. Can be stored in the refrigerator in a covered jar or possibly bottle indefinitely. Chill after opening.
- This recipe yields 3 pints.
- Yield: 3 pints
