1. In a large saucepan, heat the olive oil.
2. Sauté the chopped sweet onion until soft, for about 7 minutes.
3. Add tamarind paste, ginger, garlic, and jalapenos and cook over medium-low heat for another 5 minutes.
4. Add the anchovies, the tomato paste, the cloves, the pepper, the corn syrup, the molasses, the white vinegar, dark beer (or broth), the orange juice, water, lemon, and lime.
5. Stir to combine and bring to a boil, then reduce the heat and simmer while stirring occasionally, for about 3 hours.
6. Turn off the heat when the sauce has thickened enough to coat the back of a spoon.
7. Strain the sauce into glass bottles/jars and refrigerate.

1.  Instead of beer, you can use 1 cup of strong chicken, beef, or vegetable broth