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Ingredientes
- 2 Tbsp. extra virgin olive oil
- 6 c. coarsely minced onions
- 4 x jalapenos, with stems and seeds, minced
- 2 Tbsp. chopped garlic
- 2 tsp freshly grnd pepper
- 4 can anchovy fillets
- 1/2 tsp whole cloves
- 2 Tbsp. salt
- 2 whl , medium lemons, skin and pith removed
- 4 c. dark corn syrup
- 2 c. steen's pure cane syrup
- 2 quart distilled white vinegar
- 4 c. water
- 3/4 lb fresh horseradish, peeled and grated
Direcciones
- Combine the oil, onions and jalapenos in a large stockpot over a high heat. Saute/fry for 2 to 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. 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. Store in a tightly sealed container in the refrigerator for up to 2 weeks or possibly preserve in warm sterilized jars, following manufacturers instructions
- Yield: 4 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1449g | |
| Recipe makes 4 servings | |
| Calories 1349 | |
| Calories from Fat 113 | 8% |
| Total Fat 12.84g | 16% |
| Saturated Fat 2.13g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 5647mg | 235% |
| Potassium 863mg | 25% |
| Total Carbs 296.08g | 79% |
| Dietary Fiber 7.7g | 26% |
| Sugars 108.31g | 72% |
| Protein 17.09g | 27% |
