Worchestershire Sauce

• 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

1. 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.
2. Reduce the heat and simmer, stirring occasionally, until the mixture barely coats a wooden spoon, about 6 hours.
3. 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.

olive oil, onions, serrano chiles, garlic, freshly ground black pepper, cans anchovies, ground cloves, kosher salt, lemon, corn syrup, molasses, white vinegar, horseradish

Taken from www.epicurious.com/recipes/member/views/worchestershire-sauce-51466641 (may not work)