Worcestershire sauce

One crazy thing can lead to another and often does. The last blog, Big Mango, led to thinking and mentioning a big tamarind pod in Thailand, so when visiting the basement fridge to get some cold drinks a jar of tarmarind concentrate caught TPP's attention, and that reminded him that it was time to make a new batch of worcestershire sauce, which is in part tamarind based, and since cooking is one way he passes time and Mrs. Phactor has commanded "no sugary temptations", this condiment would be a good diversion. This is a great recipe and makes a wonderful sauce (no offense to Lazano's Salsa from Costa Rica). As always best to check the cupboards to see if you have all the fixings before you begin, and our well-stocked spice hoard delivered all the necessary bits. Technically this is a bit sugary (melted caramelized sugar), but isn't the sort of temptation that was prohibited, besides it has to steep for a couple three weeks to develop some depth and authority. So too late to use as a homemade gift.