Ingredients Jump to Instructions ↓

  1. 1-1/2 teaspoons olive oil

  2. 1 medium onion, chopped

  3. 1 jalapeno chile, stemmed and chopped

  4. 2 cups distilled white vinegar

  5. 1-1/2 cups light corn syrup

  6. 1 cup water

  7. 1/2 lemon, peel and white pith removed, coarsely chopped

  8. 2 Tablespoons prepared white horseradish

  9. 1-1/2 Tablespoons packed, chopped and drained anchovy fillets

  10. 2 large garlic cloves, chopped

  11. 1 teaspoon salt

  12. 3/4 teaspoon ground black pepper Large pinch of ground cloves

Instructions Jump to Ingredients ↑

  1. Preparation: Heat olive oil in heavy large saucepan over medium-high heat. Add onion and chile. Saute until onion is soft, about 3 minutes. Add white vinegar , corn syrup, water, lemon, horseradish , anchovies , garlic , salt, pepper, and cloves. Bring to boil. Reduce heat to medium-low. Simmer until reduced to 3 cups, stirring occasionally, about 40 minutes. Strain into non-aluminum container. Cover Worcestershire sauce and chill. (Can be made 1 week ahead. Keep chilled.) Or process in boiling water bath 10 to 15 minutes. Yield: 3 cups Recipe Source: Louisiana Real and Rustic by Emeril Legasse (HarperCollins) Reprinted with permission.


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