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Receta Emeril's Worcestershire Sauce

by Global Cookbook

Ingredientes

2 Tbsp. extra virgin olive oil 6 c. coarsely-minced onions 4 x jalapenos, with stems and seeds minced, (3/4 c.) 2 Tbsp. chopped garlic 2 tsp freshly-grnd black pepper 4 can anchovy fillets - (2 ounce ea) 1/2 tsp whole cloves

2 Tbsp. salt 2 whl medium lemons skin, pith removed 4 c. dark corn syrup 2 c. Steen's 100 percent Pure Cane Syrup 2 quart distilled white vinegar 4 c. water 3/4 lb fresh horseradish peeled, and grated - (abt 3 c.)

Direcciones

1. Combine the oil, onions, and jalapenos in a large heavy stockpot over 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 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.
2. Strain. Spoon the warm mix into 3 warm sterilized pint-size 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 for 15 min.
3. Using tongs, remove the jars, place on a towel, and let cold. Test the seals. Tighten the rings. Store in a cold, dark place. Let age for at least 2 weeks before using. Can be stored in the refrigerator in a covered jar or possibly bottle indefinitely. Chill after opening.
4. This recipe yields 3 pints.
5. Yield: 3 pints

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