| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| .ba, Sauce | 1 | 3/4 cup | ||
INGREDIENTS
| 1 1/2 | ts | Olive oil |
| 1 | md | Onion, chopped |
| 1 | Jalapeno chili, stemmed, chopped | |
| 2 | c | Distilled white vinegar |
| 1 1/2 | c | Light corn syrup |
| 1 | c | Water |
| 1/2 | Lemon, peel and white pith removed, coarsely chopped | |
| 2 | tb | Prepared white horseradish |
| 1 1/2 | tb | Packed chopped drained anchovy fillets |
| 2 | lg | Garlic cloves, chopped |
| 1 | ts | Salt |
| 3/4 | ts | Ground black pepper |
| Large pinch of ground cloves |
INSTRUCTIONS
Heat oil in heavy large saucepan over medium-high heat. Add onion and chili; saute until onion is soft, about 3 minutes. Add remaining ingredients. Bring to boil. Reduce heat to medium-low; simmer until reduced to 3 C, stirring occasionally, about 40 minutes. Stir into nonaluminum container. Cover; chill. (Can be made 1 week ahead. Keep chilled.) Bon Appetit/Sept/94 Scanned & edited by Di Pahl & <gg> Posted to MM-Recipes Digest V4 #4 by "Rfm" <Robert-Miles@usa.net> on Feb 01, 99
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