2 tb Olive oil
2 lg Onions; rough chopped
1/2 c Tamarind paste
2 tb Minced garlic
2 tb Minced ginger
2 Jalapenos; seeded, minced
3 tb Chopped anchovies
3 tb Tomato paste
2 Whole cloves
2 tb Fresh cracked black pepper
1/2 c Dark corn syrup
1 c Molasses
3 c White vinegar
1 c Dark beer
1/2 c Orange juice
2 c Water
1 Lemon; thin sliced
1 Lime; thin sliced
In a large saucepan, heat the olive oil over medium
heat. Add the onion and saute until soft, about 6 to
7 minutes.
Stir in the tamarind paste, garlic, ginger & jalapenos
and cook for 5 more minutes. Add the anchovies, tomato
paste, cloves, pepper, corn syrup, molasses, white
vinegar, dark beer, orange juice, water, lemon and lime.
Bring to a boil, reduce heat to medium low, and simmer,
stirring occasionally, for 2 to 3 hours, or until it
naps the back of a spoon.
