Yield: 1 3/4 cup
Measure | Ingredient |
---|---|
1½ teaspoon | Olive oil |
1 medium | Onion, chopped |
1 \N | Jalapeno chili, stemmed, chopped |
2 cups | Distilled white vinegar |
1½ cup | Light corn syrup |
1 cup | Water |
½ \N | Lemon, peel and white pith removed, coarsely chopped |
2 tablespoons | Prepared white horseradish |
1½ tablespoon | Packed chopped drained anchovy fillets |
2 larges | Garlic cloves, chopped |
1 teaspoon | Salt |
¾ teaspoon | Ground black pepper |
\N \N | Large pinch of ground cloves |
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>