You know what's going in it.
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 coat the back of a spoon.
Strain Worcestershire sauce into a glass bottle and refrigerate.
Source: Peggy Trowbridge Filippone
By LRP from LWL MA
How long does it keep refrigerated this way? I love using worchestershire sauce, wouild love to cut back a little on the sodium, so I think I'll try this. :)
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