posted by Chefshell 03-28-99 7:56 PM
Weally Wonderful Worcestershire
6 cups chopped onion (white)
3 jalapeno or serrano peppers, chopped (optional, but recommended)
1 tbsp. extra virgin olive oil
2 tbsp. minced fresh garlic
2 (2 oz.) cans anchovy fillets
1/2 lb. fresh grated horseradish or 2 cups prepared
3 medium lemons, remove skin and white part
3 1/2 cups dark corn syrup
2 cups pure cane syrup
2 1/2 tbsp. salt
2 tsp. ground black pepper
1/4 tsp. cloves
1/2 gallon distilled white vinegar
4 cups water
(This makes a big old batch so you can cut it in half if you want to)
Heat oil in a pan and saute onions and jalapenos over high heat. Cook until soft 2-3 minutes. Add remaining ingredients and bring to a boil. Reduce heat to medium low and simmer, stirring occasionally ntil it barely coats the back of a spoon(5 to 6 hours).
Strain through a fine seive or mesh strainer.
Spoon into sterilized jar(s) and fill to 1/2 inch of top. Wipe rim(s) with a hot damp cloth and fit with a sterilized lid. Tightly screw on ring.
Place on a rack without touching in a deep pot with boiling water that covers by 1 inch. Cover the pot and let boil 15 minutes.
Use tongs to remove jars from water and place on a towel to cool. Let cool completely.
To test, press the center of the cool lid.
If it stays depressed, the jar is sealed. If it pops up, it is not and needs to be refrigerated and used in 2 weeks.
Refrigerate after opening.