Emeril lagasse's worcestershire sauce

Yield: 1 Servings

Measure Ingredient
2 tablespoons Olive Oil
6 cups Coarsely Chopped Onion
4 \N Pods Jalapenos,With Stems And Seeds, Chopped
2 tablespoons Garlic, Minced
2 teaspoons Black Pepper, Freshly Grounded
4 cans (2 Oz) Anchovy Fillets
½ teaspoon Whole Cloves
2 tablespoons Salt
2 \N Whole Medium Lemons,, Skins $ Pits Removed
4 cups Dark Corn Syrup
2 cups Pure Cane Syrup
2 quarts Distilled White Vinegar, * See Note
4 cups Water
¼ pounds Fresh Horseradish, Peeled & Graded

Combine the oil, onion and jalapenos in a large heavy stockpot over high heat. Saute for 2-3 minutes, or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup cane syrup,vinegar, water and horseradish and bring to a boil. Reduce the heat and simmer, stirring occasionally, for about 6 hours, or until the mixture barely coats a wooden spoon. Strain. Spoon the hot mixture into hor, sterilized jars, filling to within ½ inch of the top. With a clean, damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring. Process in a hot-water bath (see note) for 15 minutes. Using tongs, remove the jars, place on a towel and let cool. Test the seals. Tighten the rings. Store in a cold dark place. Let age for at leat two weeks befor using. Can be stored in the refrigerator in acovered jay or bottle indefinitely. Refrigerate after opening.

NOTES : Consult the canning or preserving section of a general cookbook such as "Joy of Cookin" for specific information on hot-water method.

Recipe by: Atlanta Journal Posted to MC-Recipe Digest V1 #617 by ksmith4001@... (Katherine L Smith) on May 23, 1997

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