Ingredients:

  • 2 tsp Extra virgin olive oil
  • 1 medium Sweet onion, finely minced (approx. 150g)
  • 3 cloves Garlic, smashed and minced
  • 1 tbsp Fresh ginger, grated (approx. 15g)
  • 2 Anchovy fillets, minced
  • 2 cups Apple cider vinegar
  • 1/2 cup Dark molasses
  • 1/2 cup Soy sauce
  • 1/4 cup Tamarind concentrate
  • 3 tbsp Dark brown sugar, packed
  • 1 tsp Black peppercorns, whole
  • 1/2 tsp Mustard seeds
  • 1/4 tsp Ground cinnamon
  • 1/4 tsp Ground cloves
  • 1/2 tsp Onion powder

Instructions:

  1. Heat the olive oil in a small saucepan over medium heat. Add the onion and cook for 5 minutes until translucent and golden.
  2. Stir in the garlic, ginger, and anchovies. Cook for another 2 minutes, whisking to break the anchovies down until they melt into the oil.
  3. Add the brown sugar to the center of the pan. Let it sit for 1 minute until it begins to melt and bubble.
  4. Pour in the apple cider vinegar, molasses, soy sauce, and tamarind concentrate. Whisk to combine.
  5. Add the peppercorns, mustard seeds, cinnamon, cloves, and onion powder. Bring to a light simmer.
  6. Simmer for 20 minutes to allow flavors to meld and the liquid to slightly reduce.
  7. Strain the mixture through a fine-mesh strainer into a glass jar or bottle, discarding the solids.
  8. Allow to cool, then refrigerate for at least 24 hours to let the flavors mature.