| Rezept: |
Rezept drucken
|
ins Rezeptbuch legen
|
als email versenden
|
MealMaster - Ansicht
|
Rezept als PDF
|
Rezept benoten
|
Anmerkung schreiben
|
|
|
ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 2 Esslöffel | olive oil |
| 6 Tasse | onions coarsely chopped |
| 4 | Jalapenos; with stems and seeds, chopped |
| 2 Esslöffel | garlic minced |
| 2 Teelöffel | black pepper freshly ground |
| 4 Dose | Anchovy fillets |
| 1/2 Teelöffel | cloves whole |
| 2 Esslöffel | salt |
| 2 mittel | Lemons; whole, with skin and pith removed |
| 4 Tasse | corn syrup Dark |
| 2 Tasse | Steen's 100 % Pure Cane Syrup |
| 2 ca. 1 Liter | white vinegar distilled |
| 4 Tasse | water |
| 3/4 x ca. 450 g | Fresh horseradish; peeled, grated |
|
Combine the oil, onions and jalapenos in a large stockpot over a high heat. Saute for 2 to 3 minutes or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish. Bring to a boil. Reduce the heat and simmer, stirring occasionally for about 6 hours or until the mixture barely coats a wooden spoon. Strain. Store in a tightly sealed container in the refrigerator for up to 2 weeks or preserve in hot sterilized jars, following manufacturers instructions.
This recipe yields ??
Recipe
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
|
|
Anmerkungen zum Rezept:
|
