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Worcestershire Sauce

    1 tablespoon olive oil
    6 ounces peeled fresh horseradish, chopped
    2 medium white onions, chopped
    3 tablespoons minced jalapeno pepper
    3 tablespoons minced garlic
    1 teaspoon coarsely ground black pepper
    2 cups water
    4 cups distilled white vinegar
    1 cup molasses
    2 cups dark corn syrup
    1 ounce chopped anchovy fillets, drained
    12 whole cloves
    1 tablespoon 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.

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