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¼ cup raisins

¼ cup boiling water

½ cup un-sulfured molasses

¼ cup tamarind paste

Ounce can anchovies

1 onion, coarsely chopped

Inch piece of fresh ginger, peeled & chopped

8 garlic cloves, crushed

2 cups white vinegar, divided

2 cardamom pods

2 Tbsp. kosher or canning salt

2 Tbsp. brown sugar or maple syrup

1 Tbsp. crushed red pepper flakes

1 Tbsp. dry mustard

1 tsp. whole cloves

1 tsp. black peppercorns

½ tsp ground cinnamon

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1. Pour boiling water over raisins in a small bowl and allow to stand 15 minutes until raisins are softened. Drain and discard water.

2. Place raisins, molasses, tamarind paste, anchovies, onion, ginger, garlic and half the vinegar (1 cup) into a food processor. Process until smooth.

3. Pour the pureed mixture into a saucepan and add the remaining ingredients (including remaining vinegar). Bring the whole mixture to a boil, then remove from heat.

4. Pour the mixture into a 1 quart canning jar, seal with a plastic lid and store in a cool, dark place for at least 1 month (or longer for stronger flavors).

5. After aging, pour the sauce through a fine mesh sieve before use.

Note: try using black salt instead of anchovy for vegan cooks