Worcestershire Sauce

• 1 teaspoon grapeseed oil
• 1/2 cup finely chopped shallots
• 1 cup diced canned tomatoes
• 2 cups cider vinegar
• 1 teaspoon cardamom
• 1/2 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground clove
• 1/2 teaspoon chili powder
• 2 tablespoons fish sauce (see note)
• 1 teaspoon freshly ground black pepper
• 1/4 cup honey

1. Heat the oil in a medium saute pan over medium-high heat.
2. Add the shallots and saute until softened and caramelized.
3. Add the tomatoes and simmer for 2 to 3 minutes.
4. Remove the pan from the heat and stir in all the remaining ingredients except for honey and let cool.
5. When the sauce is cool, add the honey.
6. Transfer the sauce to a blender and puree until smooth.
7. Pass through a fine-mesh sieve, using the back of a spoon or spatula to press the mixture through.
8. The finished Worcestershire sauce may be kept refrigerated in a clean, covered jar for several weeks.

grapeseed oil, shallots, tomatoes, cider vinegar, cardamom, cinnamon, ground ginger, ground clove, chili powder, fish sauce, freshly ground black pepper, honey

Taken from cooking.nytimes.com/recipes/1012818 (may not work)