In a large saucepan, heat the olive oil over medium heat. Add the onion and saute until soft, about 6 to 7 minutes. Stir in the tamarind paste,garlic, ginger, and jalapenos and cook for 5 more minutes. Add the anchovies, tomato paste, cloves, pepper, corn syrup, molasses, white vinegar, dark beer, orange juice, water, lemon and lime. Bring to a boil, reduce heat to medium low, and simmer, stirring occasionally, for 2 to 3 hours, or until it naps the back of a spoon. Strain the mixture and refrigerate. Yield: 6 cups Recipe by: Cooking Live Show #CL8930 Posted to MC-Recipe Digest V1 #721 by "Angele and Jon Freeman"
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|Serving Size: 1 Serving (1847g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 101 (7%)|
|Amt Per Serving||% DV|
|Total Fat 11.2g||15 %|
|Saturated Fat 2.1g||10 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 1487mg||51 %|
|Potassium 4970.8mg||131 %|
|Total Carbohydrate 314.7g||93 %|
|Dietary Fiber 14.6g||59 %|
|Sugars, other 300g|
|Protein 11.9g||17 %|
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Calories per serving: 1493
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