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
2 c -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
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.