Homemade Worcestershire Sauce

This homemade version is bolder, bigger and more delicious than its bottled cousin.

2 cups distilled white vinegar
1/2 cup molasses
1/2 cup soy sauce
1/4 cup tamarind concentrate
3 T yellow mustard seeds
3 T kosher salt
1 teaspoon whole black peppercorns
1 teaspoon whole cloves
1/2 teaspoon curry powder
5 cardamom pods, smashed
4 chiles de árbol, chopped
2 cloves garlic, smashed
1 1-inch stick cinnamon
1 anchovy, chopped
1 yellow onion, chopped
1 1/2-inch piece ginger, peeled and crushed
1/2 cup sugar

Combine all ingredients except the sugar in a 2-qt. saucepan; boil. Reduce heat; simmer for 10 minutes.

Meanwhile, cook sugar in a skillet over medium-high heat until it becomes dark amber and syrupy, about 5 minutes. Add caramelized sugar to vinegar mixture and whisk to combine; cook sauce for 5 minutes; transfer sauce to a glass jar with a tight-fitting lid.

Refrigerate, covered, for 3 weeks; strain to remove solids; return to jar. Refrigerate for up to 8 months.

Makes about 2 cups