1 tb Olive oil 6 oz Peeled fresh horseradish - chopped 2 md White onions; chopped 3 tb Minced jalapeno pepper 3 tb Minced garlic 1 ts Coarsely ground black pepper 2 c -Water 4 c Distilled white vinegar 1 c Molasses 2 c Dark corn syrup 1 oz Chopped anchovy fillets - drained 12 Whole cloves 1 tb Salt 1 Lemon; peeled In a medium saucepan, heat oil over medium heat and add horseradish, onions, pepper and garlic. Saute until translucent, 5 to 8 minutes. Add all other ingredients. Bring to a boil. Turn heat down, and simmer 1 hour. Strain through a double thickness of cheesecloth and store in a wooden cask, if possible. This is best if allowed to mature about a month before using.