| 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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