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.