Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 tb Olive oil
6 c Coarsely chopped onions
4 Jalapenos, with stems and
Seeds, chopped
2 tb Minced garlic
2 ts Freshly ground pepper
4 cn Anchovy fillets
1/2 ts Whole cloves
2 tb Salt
2 Whole, medium lemons, skin
And pith removed
4 c Dark corn syrup
2 c Steen's Pure Cane Syrup
2 qt Distilled white vinegar
4 c Water
3/4 lb Fresh horseradish, peeled
And grated

Combine the oil, onions and jalapenos in a large stockpot over a high
heat. Saute for 2 to 3 minutes or until slightly soft. Add the
garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup,
cane syrup, vinegar, water and horseradish. 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. Store in a tightly
sealed container in the refrigerator for up to 2 weeks or preserve in
hot sterilized jars,

following manufacturers instructions

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