Worcestershire Sauce

Ingredients

• 2 tablespoons olive oil
• 6 cups onions, coarsely chopped
• 4 jalapenos with stems and seeds, chopped
• 2 tbsp. fresh CHRISTOPHER RANCH California Garlic, minced
• 2 teaspoons freshly ground pepper
• 4 cans anchovy fillets
• 1/2 teaspoon cloves, whole
• 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

Directions

1. Combine the oil, onions and jalapenos in a large stockpot over a high heat.
2. Saute for 2 to 3 minutes or until ingredients are slightly soft.
3. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish.
4. Bring to a boil.
5. Reduce heat and simmer, stirring occasionally, for about 6 hours or until the mixture barely coats a wooden spoon.
6. Strain.
7. Store in a tightly-sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars (following manufacturers instructions).