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 Source: EMERIL LIVE with Emeril Lagasse From the TV FOOD NETWORK - (Show # EM-1A82 broadcast 12-03-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - email@example.com ~or- MAD-SQUAD@prodigy.net 12-05-1997 Recipe by: Emeril Lagasse
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|Serving Size: 1 Serving (3873g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 231 (7%)|
|Amt Per Serving||% DV|
|Total Fat 25.7g||34 %|
|Saturated Fat 5.3g||27 %|
|Monounsaturated Fat 12.1g|
|Polyunsanturated Fat 5.8g|
|Cholesterol 153mg||47 %|
|Sodium 8064.5mg||278 %|
|Potassium 1976.2mg||52 %|
|Total Carbohydrate 726.4g||214 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 715.3g|
|Protein 57.2g||82 %|
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Calories per serving: 3469
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