Emeril's Worcestershire Sauce

• 1 1/2 tsp olive oil
• 1 medium onion, chopped
• 1 jalapeno chili, stemmed and chopped
• 2 cups distilled white vinegar
• 1 1/2 cup light corn syrup
• 1 cup water zest of 1/2 lemon
• 1 tbsp prepared horseradish
• 1 1/2 tbs chopped anchovy fillets
• 2 large garlic cloves, chopped
• 1 tsp salt
• 3/4 tsp ground black pepper
• pinch of cloves

Instructions

Heat oil in a heavy saucepan over medium high heat. Add onion and chili, and sauté until onion is soft, about 3 minutes. Add remaining ingredients. Bring to a boil. Reduce heat to medium low, and simmer until reduced to about 3 cups, stirring occasionally, about 40 minutes. Strain into a non-aluminum container, cover and chill. Will keep for 2 weeks.

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