Ingredients
- 4 tablespoons oil
- 1½ cups chopped onions
- 5 tablespoons horseradish
- 1 tablespoon chopped garlic
- 1 tablespoon chopped anchovy
- 2 tablespoon lemon juice
- 1 cup water
- 2 cups white vinegar
- ½ cup molasses
- 1 cup tamarind pulp or ½ dried fig
- 2 ea cloves
Circa 1886
Chef: Marc Collins
Address
149 Wentworth St, Charleston, SC 29401, USA
Visit WebsiteDirections
Sauté the onion in a pot with the oil until it turns translucent. Add the horseradish, garlic, anchovy and lemon juice. Let this cook for 5 minutes. Add the remaining ingredients and simmer on low until it has slightly thickened. Strain through a chinois.
