Name: Worcestershire Sauce
Ingredients: 2 tablespoon olive oil; 6 cup coarsely chopped onions; 4 jalapenos, with stems and seeds, chopped; 2 tablespoon minced garlic; 2 teaspoon freshly ground pepper; 4 can anchovy fillets; 1/2 teaspoon whole cloves; 2 tablespoon salt; 2 whole, medium lemons, skin and pith removed; 4 cup dark corn syrup; 2 cup Steen's Pure Cane Syrup; 2 quarts distilled white vinegar; 4 cup water; 3/4 pound fresh horseradish, peeled and grated

Worcestershire Sauce

Ingredients

2 tablespoons olive oil
6 cups coarsely chopped onions
4 jalapenos, with stems and seeds, chopped
2 tablespoons minced garlic
2 teaspoons freshly ground pepper
4 cans anchovy fillets
1/2 teaspoon whole cloves
2 tablespoons salt
2 whole, medium lemons, skin and pith removed
4 cups dark corn syrup
2 cups Steen's Pure Cane Syrup
2 quarts distilled white vinegar
4 cups water
3/4 pound fresh horseradish, peeled and grated

Instructions

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.