Recipe - Emeril Lagasses Worcestershire Sauce

2 tablespoon Olive Oil
6 cup Coarsely Chopped Onion
4 Pods Jalapenos,With Stems
And Seeds, Chopped
2 tablespoon Garlic, Minced
2 teaspoon Black Pepper, Freshly
Grounded
4 cn (2 Oz) Anchovy Fillets
One half teaspoon Whole Cloves
2 tablespoon Salt
2 Whole Medium Lemons,, Skins
$ Pits Removed
4 cup Dark Corn Syrup
2 cup Pure Cane Syrup
2 qt Distilled White Vinegar, *
See Note
4 cup Water
One fourth pound Fresh Horseradish, Peeled &
Graded

Combine the oil, onion and jalapenos in a large heavy stockpot over high
heat. Saute for 23 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 One half 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 hotwater 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 hotwater method.

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