Homemade Worcestershire Sauce

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.