Ingredients
- 2 onions (white)
- 1 lemon
- 950 ml distilled vinegar (white)
- 650 gr dark corn syrup
- 475 ml water
- 240 ml molasses
- 170 gr horseradish (peeled fresh)
- 26 gr jalapeno pepper (minced)
- 26 gr garlic (minced)
- 16 gr anchovy fillets (chopped)
- 16 ml olive oil
- 8 gr salt
- 3 gr coarsely black pepper (ground)
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.
