2 tablespoons olive oil
6 cups coarsely chopped onions
4 jalapenos, with stems and seeds, chopped
4 jalapenos, with stems and seeds, chopped
2 tablespoons minced garlic
2 teaspoons freshly ground pepper
4 cans anchovy fillets
1/2 teaspoon whole cloves
2 tablespoons salt
2 whole, medium lemons, skin and pith removed
4 cups dark corn syrup
2 cups Steen's Pure Cane Syrup
2 quarts distilled white vinegar
4 cups water
3/4 pound fresh horseradish, peeled and grated
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