Worcestershire sauce

INGREDIENTS:

• 2 tablespoons olive oil
  
• 2 large sweet onions, roughly chopped
  
• 1/2 cup tamarind paste
  
• 2 tablespoons minced garlic
  
• 2 tablespoons minced ginger
  
• 2 jalapenos, seeds removed and minced
  
• 1/4 cup chopped canned anchovies
  
• 1/4 cup tomato paste
  
• 2 whole cloves
  
• 2 tablespoons freshly cracked black pepper
  
• 1/2 cup dark corn syrup
  
• 1 cup molasses
  
• 3 cups white vinegar
  
• 1 cup dark beer
  
• 1/2 cup orange juice
  
• 2 cups water
  
• 1 lemon, thinly sliced
  
• 1 lime, thinly sliced
  

PREPARATION:

Heat the olive oil in a large saucepan and saute the chopped sweet onion until soft, about 7 minutes.

Add the tamarind paste, garlic, ginger, and jalapenos. Cook over medium-low heat for another 5 minutes. Add anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon, and lime. Stir to combine and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to the back of a spoon.

Strain Worcestershire sauce into a glass bottle and refrigerate.

Yield: about 6 cups