How to make it

  • Combine the oil, onions and jalapenos in a large stockpot over a high heat. Saute for 2 to 3 minutes or until slightly soft.
  • Add 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 hours or until the mixture barely coats a wooden spoon.
  • Strain.
  • Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturer's instructions.

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