Heat the olive oil in a large saucepan and saute the chopped sweet onion until soft, about 7 minutes. Add the tamarind paste, garlic , ginger , and jalapenos. Cook over medium-low heat for another 5 minutes. Add anchovies , tomato paste, cloves, pepper , corn syrup, molasses , white vinegar , dark beer , orange juice, water, lemon, and lime . Stir to combine and bring to a boil. Reduce heat and simmer, stirring occasionally, for about 3 hours until thickened enough to coat the back of a spoon.

Strain Worcestershire sauce into a glass bottle and refrigerate.

Yield: about 6 cups