| 12 cup Dark molasses | | 2 x Green onions, chopped | | 3 tbl Coarse Salt | | 3 tbl Mustard Dry | | 1 tsp Paprika | | 1/4 tsp Cayenne | | 1/2 tsp Garlic powder | | 6 tbl Tamarind extract | | 1 tbl Kitchen Boquet | | 1 tsp Pepper, black | | 1/2 tsp Fenugreek (Greek Hay) | | 1/2 tsp Ginger | | 1/2 tsp Cinnamon | | 1 tsp Cloves, ground | | 1/2 tsp Cardamom seeds | | 1/4 tsp Tobasco sauce | | 6 oz Rhine wine | | 2 oz Red wine | | 1 pt Vinegar, white | | Caramel coloring as desired |
| | Run all non liquid ingredients through a spice blender until they are a fine powder. Place over low heat with half of vinegar and simmer 1 hour. | | Add the rest of the vinegar a little at a time. Stir in tobasco, wines , kitchen bouquet and coloring. Cook 3 minutes to dissolve. Remove from heat. | | Pour into crock and let stand covered for 1 week. Strain through cheesecloth six times. Keeps refrigerated, also freezes very well. |
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