| 2 Tbsp. extra virgin olive oil |
1 1/2 teaspoons |
$5.99 per 16 fluid ounces
|
$0.09 |
| 6 c. coarsely minced onions |
1 1/2 cups |
$0.79 per pound
|
$0.42 |
| 4 x jalapenos, with stems and seeds, minced |
1 jalapenos |
$1.99 per pound
|
$0.06 |
| 2 Tbsp. chopped garlic |
1 1/2 teaspoons |
$4.00 per pound
|
$0.04 |
| 2 tsp freshly grnd pepper |
1/2 teaspoon |
$7.99 per 16 ounces
|
$0.02 |
| 4 can anchovy fillets |
1 can |
n/a
|
|
| 1/2 tsp whole cloves |
1/8 teaspoon |
$5.29 per 2 ounces
|
$0.02 |
| 2 Tbsp. salt |
1 1/2 teaspoons |
$2.91 per 16 ounces
|
$0.06 |
| 2 whl , medium lemons, skin and pith removed |
1/2 lemons |
$0.80 per item
|
$0.40 |
| 4 c. dark corn syrup |
1 cup |
$3.99 per 16 fluid ounces
|
$2.00 |
| 2 quart distilled white vinegar |
1/2 quart |
$5.79 per gallon
|
$0.72 |
| 4 c. water |
1 cup |
n/a
|
|
| 3/4 lb fresh horseradish, peeled and grated |
3 oz |
$1.99 per 4 ounces
|
$1.49 |
| Total per Serving |
$5.32 |
| Total Recipe |
$21.29 |
Suggestions?