INGREDENTS
- 2 Tbsps olive oil
- 2 Tbsps freshly cracked black pepper
- 2 Tbsps minced ginger
- 2 large sweet onions, roughly chopped
- 2 Tbsps minced garlic
- 1 cup dark beer (alternatively, use 1 cup of strong chicken, beef, or vegetable broth)
- 1 cup molasses
- 3 cups white vinegar
- 2 cups water
- 1/2 cup orange juice
- 1/2 cup tamarind paste
- 1/2 cup dark corn syrup
- 1/4 cup chopped canned anchovies
- 1/4 cup tomato paste
- 2 jalapenos, seeds removed and minced
- 2 whole cloves
- 1 lemon, thinly sliced
- 1 lime, thinly sliced
METHOD
Step 1
In a large saucepan, heat the olive oil.
Step 2
Sauté the chopped sweet onion until soft, for about 7 minutes.
Step 3
Add tamarind paste, ginger, garlic, and jalapenos and cook over medium-low heat for another 5 minutes.
Step 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.
Step 5
Stir to combine and bring to a boil, then reduce the heat and simmer while stirring occasionally, for about 3 hours.
Step 6
Turn off the heat when the sauce has thickened enough to coat the back of a spoon.
Step 7
Strain the sauce into glass bottles/jars and refrigerate.
