| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces, Misc |
1 |
Recipe |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 6 |
oz |
Peeled fresh horseradish chopped |
| 2 |
md |
White onions; chopped |
| 3 |
tb |
Minced jalapeno pepper |
| 3 |
tb |
Minced garlic |
| 1 |
ts |
Coarsely ground black pepper Water |
| 4 |
c |
Distilled white vinegar |
| 1 |
c |
Molasses |
| 2 |
c |
Dark corn syrup |
| 1 |
oz |
Chopped anchovy fillets drained |
| 12 |
|
Whole cloves |
| 1 |
tb |
Salt |
| 1 |
|
Lemon; peeled |
INSTRUCTIONS
In a medium saucepan, heat oil over medium heat and add horseradish,
onions, pepper and garlic. Saute until translucent, 5 to 8 minutes. Add
all other ingredients. Bring to a boil. Turn heat down, and simmer 1 hour.
Strain through a double thickness of cheesecloth and store in a wooden
cask, if possible. This is best if allowed to mature about a month before
using.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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