Categories: Sauces, Misc 
      Yield: 1 recipe 
  
      1 tb Olive oil 
      6 oz Peeled fresh horseradish 
           - chopped 
      2 md White onions; chopped 
      3 tb Minced jalapeno pepper 
      3 tb Minced garlic 
      1 ts Coarsely ground black pepper 
      2 c  -Water 
      4 c  Distilled white vinegar 
      1 c  Molasses 
      2 c  Dark corn syrup 
      1 oz Chopped anchovy fillets 
           - drained 
     12    Whole cloves 
      1 tb Salt 
      1    Lemon; peeled 
  
  In a medium saucepan, heat oil over medium heat and add horseradish, 
  onions, pepper and garlic.  Saute until translucent, 5 to 8 minutes. 
  Add all other ingredients.  Bring to a boil.  Turn heat down, and 
  simmer 1 hour. 
   
  Strain through a double thickness of cheesecloth and store in a wooden 
  cask, if possible.  This is best if allowed to mature about a month 
  before using.