Worcestershire Sauce

• 1/2 cup tamarind paste (see Notes)
• 3 shallots, thinly sliced
• 1 thin slice fresh ginger
• 3 cloves
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground nutmeg
• 3 whole jalapeno chiles, thinly sliced
• 2 tablespoons plus 2 teaspoons fish sauce
• 1 tablespoon blackstrap molasses
• 1/4 cup white distilled vinegar
• 2 tablespoons corn syrup
• 1 clove garlic, smashed
• 1/4 teaspoon black pepper
• 1 tablespoon dark brown sugar

1. Put the tamarind in a medium bowl, add 2/3 cup of warm water, and let sit for 10 minutes.
2. Using your bare hands, squish the paste and water together into a liquid slurry Remove and discard all seeds and pods.
3. In a large, clean, odorless jar with a tight lid, combine the tamarind slurry with all the remaining ingredients, plus 1/4 cup of water, and stir or shake to blend.
4. Wrap the jar in brown paper or enclose in a brown paper bag and store in a cool, dark place for 2 weeks to allow the flavors to develop.
5. Shake the contents of the jar every few days.
6. After 2 weeks, strain the contents of the jar through a fine-mesh sieve set over a bowl, pressing hard on the solids to harvest as much liquid as you can.
7. Discard the solids.
8. Using a funnel, pour the Worcestershire sauce into a pour-top or shaker-top bottle.
9. Label and date the jar.
10. Note that the liquid will settle and become more cloudy on the bottom; this is just the natural characteristic of the brew.
11. The sauce will keep for 1 year covered in brown paper in a cool, dark spot in your pantry.

tamarind paste, shallots, thin slice fresh ginger, cloves, kosher salt, ground nutmeg, jalapeno chiles, fish sauce, blackstrap molasses, white distilled vinegar, corn syrup, clove garlic, black pepper, brown sugar

Taken from www.cookstr.com/recipes/worcestershire-sauce (may not work)