Homemade Worcestershire Sauce

Ingredients for 6 cups:

2 tbsp olive oil
6 cups of onions
4 jalapeños
4 large cloves of garlic
2 teaspoons black pepper
8 ounces of anchovies
2 teaspoons salt
2 lemons
2 cups of agave or corn syrup
2 cups of Steen's Cane Syrup or molasses if Steen's isn't available in your area
2 quarts of apple cider vinegar
4 cups of water
3 cups of fresh horseradish

1. Heat the oil over high heat and saute the onions and jalapeños in a heavy stock pot until the onions are starting to get soft.

2. Add the garlic, pepper, anchovies, salt, lemons, agave and cane syrup, vinegar, water, and horseradish and bring to a boil.

3. Reduce heat, simmer for 6 hours and strain into a clean container large enough to hold all of the liquid.

4. Fill mason jars with the Worcestershire sauce and cap with clean lids and boil for 15 minutes.

5. Cool jars and let stand for 2 weeks before using. This Worcestershire sauce gets better with age and lasts indefinitely but be sure to refrigerate after opening.