1 shallot, chopped 1 large garlic clove, chopped 1/2 chile pepper, chopped 1/4 teaspoon whole cloves 1/4 cup medium onion, chopped 2 teaspoons white wine vinegar 1 Tablespoon molasses 2 teaspoons dark corn syrup 1 teaspoon anchovie paste 5 pinches of salt 1/2 cup water
Directions
In a food processor, thoroughly blend all ingredients together.
Tips
Worcestershire sauce will keep in the refrigerator in an air-tight container for about 4 weeks.
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