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Receta Emeril Lagasse's Worcestershire Sauce

Name: Emeril Lagasse's Worcestershire Sauce
Ingredients: 2 Tbsp. Extra virgin olive oil; 6 c. Coarsely Minced Onion; 4 x Pods Jalapenos,With Stems And Seeds, Minced; 2 Tbsp. Garlic, Chopped; 2 tsp Black Pepper, Freshly Grounded; 4 can (2 Ounce) Anchovy Fillets; 1/2 tsp Whole Cloves; 2 Tbsp. Salt; 2 whl Medium Lemons,, Skins $ Pits Removed; 4 c. Dark Corn Syrup; 2 c. Pure Cane Syrup; 2 quart Distilled White Vinegar, * See Note; 4 c. Water; 1/4 lb Fresh Horseradish, Peeled & Graded

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Ingredientes

2 Tbsp. Extra virgin olive oil
6 c. Coarsely Minced Onion
4 x Pods Jalapenos,With Stems And Seeds, Minced
2 Tbsp. Garlic, Chopped
2 tsp Black Pepper, Freshly Grounded
4 can (2 Ounce) Anchovy Fillets
1/2 tsp Whole Cloves
2 Tbsp. Salt
2 whl Medium Lemons,, Skins $ Pits Removed
4 c. Dark Corn Syrup
2 c. Pure Cane Syrup
2 quart Distilled White Vinegar, * See Note
4 c. Water
1/4 lb Fresh Horseradish, Peeled & Graded

Direcciones

Combine the oil, onion and jalapenos in a large heavy stockpot over high heat. Saute/fry for 2-3 min, or possibly till slightly soft. Add in 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 hrs, or possibly till the mix barely coats a wooden spoon. Strain. Spoon the warm mix into hor, sterilized jars, filling to within 1/2 inch of the top. With a clean, damp towel, wipe the rim and fit with a warm lid. Tightly screw on the metal ring. Process in a warm-water bath (see note) for 15 min. Using tongs, remove the jars, place on a towel and let cold. Test the seals. Tighten the rings. Store in a cool dark place. Let age for at leat two weeks befor using. Can be stored in the refrigerator in acovered jay or possibly bottle indefinitely. Chill after opening.
NOTES : Consult the canning or possibly preserving section of a general cookbook such as "Joy of Cookin" for specific information on warm-water method.