Whenever I make this homemade Worcestershire Sauce I let it age for at least 2 weeks before using. You can use it in place of Lea & Perrins or other any other commercial Worcestershire Sauce. It has a unique flavor that is sweeter, thicker, and spicier than the store bought variety. It’s wonderful in marinades! I adapted this recipe from the Commander’s Kitchen Cookbook. Tamarind (or Tamarindo) is a pod fruit native to tropical Africa and not so native to most grocery stores. I’ve found it jarred in paste form in Indian markets and fresh in one really great produce market. The paste is more convenient, but I like working with exotic fresh ingredients, so I’ve used both.
Homemade Worcestershire Sauce
2 Tbsp Olive Oil
3 Medium Onions, Chopped
5 Serrano or Jalapeno Chilies, Chopped
10 Garlic Cloves, Chopped
1 Tbsp Black Peppercorns
2 oz. Anchovy Fillets
4 Cups Water
2 Quarts Distilled White Vinegar
2 Cups Steen’s 100% Pure Cane Syrup
2 Cups Dark Corn Syrup
1 Cup Molasses
1 tsp. Whole Cloves
2 Tbsp Kosher Salt
2 Peeled and Chopped Lemons
3 Tbsp Tamarind Paste
1/2 lb Fresh Horseradish, Peeled & Grated
Combine the Oil, Onions, Chilies, and Garlic in a Heavy Dutch Oven (I pefer Cast Iron), saute until the Onions are slightly softened. Add the remaining ingredients, bring to a boil, then down to a simmer. Simmer, stirring occasionally, until the mixture coats the back of a spoon, about 3 hours. Strain. Refrigerate.
**If you like, put this in sterilized mason jars, screw on hot lids tightly, and place in a hot water bath, covering the jars by 1 inch. Boil for 15 minutes then remove and let cool. Check the seals, tighten the lids. Keep in a cool, dark place indefinitely. Refrigerate after opening.