Saveur

Photo: Andre Baranowski

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

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

2. 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.

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

MAKES ABOUT 2 CUPS

This article was first published in Saveur in Issue #117