Ingredients
Makes about 1 quart
3 tablespoons olive oil
2 large onions, chopped
2 serrano chiles, chopped, with seeds
2 tablespoons minced garlic
1 teaspoon freshly ground black pepper
Two 2-ounce cans anchovies, drained
1/4 teaspoon ground cloves
1 tablespoon kosher salt
1 lemon, peel and white pith removed and discarded
2 cups dark corn syrup
1 cup molasses
1 quart distilled white vinegar
1/4 pound fresh horseradish, peeled and grated
Preparation
In a heavy pot over high heat, combine the oil, onions and chiles. Cook, stirring, until the vegetables are soft, about 3 minutes. Add the garlic, pepper, anchovies, cloves, salt, lemon, corn syrup, molasses, vinegar, 2 cups water and the horseradish. Bring to a boil.
Reduce the heat and simmer, stirring occasionally, until the mixture barely coats a wooden spoon, about 6 hours.
Strain through a fine-mesh sieve into a bowl and let cool to room temperature. Store in a bottle, preferably one with a spigot. Keeps in the refrigerator indefinitely.
