Worcestershire Sauce

1. 1

   Put the tamarind in a medium bowl, add 2/3 cup of warm water, and let sit for 10 minutes.

2. 2

   Using your bare hands, squish the paste and water together into a liquid slurry Remove and discard all seeds and pods.

3. 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. 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. 5

   Shake the contents of the jar every few days.

6. 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. 7

   Discard the solids.

8. 8

   Using a funnel, pour the Worcestershire sauce into a pour-top or shaker-top bottle.

9. 9

   Label and date the jar.

10. 10

    Note that the liquid will settle and become more cloudy on the bottom; this is just the natural characteristic of the brew.

11. 11

    The sauce will keep for 1 year covered in brown paper in a cool, dark spot in your pantry.

* Per serving · 4 servings · Values may vary.