Steps

• Step 1

  Heat the olive oil in a sauté pan over medium heat. Add the onion and jalapeño and cook, stirring, until the onion is tender, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute.

  Ingredients

  • 1 Tablespoon olive oil

  • 1 1/2 Cup chopped yellow onion

  • 1/4 Cup chopped jalapeño

  • 1 Teaspoon minced garlic

• Step 2

  Add the sugar, vinegar, horseradish, lemon, maple syrup, anchovy, tamarind concentrate, cloves, 1½ teaspoons kosher salt, and 1/4 teaspoon pepper. Reduce the heat to medium-low and cook until just slightly reduced, 15 to 20 minutes.

  Ingredients

  • 1 Cup dark brown sugar

  • 1/2 Cup distilled white vinegar

  • 1/3 Cup chopped fresh horseradish

  • 1/4 Cup diced, peeled lemon

  • 1/4 Cup maple syrup

  • 1 Tablespoon chopped anchovies

  • 1 Tablespoon tamarind concentrate

  • 2  whole cloves

  •  Kosher salt and freshly ground black pepper

• Step 3

  Carefully transfer to a blender or food processor and blend just long enough to break everything up, about 5 seconds. (We like this on the chunky side, but you can blend longer for a smoother sauce.) Season to taste with salt and pepper. The sauce will keep, covered and refrigerated, for a week. Enjoy!