Hi everyone. I have been a subscriber to the group for some three months now and have certainly increased my knowledge of all things chile ----for which I have had a passion for many years. I have a very good recipe for worcester sauce, which I have developed over a long period of time and thought I would share it with the readers. The recipe I am listing will make about 5 or 6 litres but you can reduce the quantities to make a lesser amount if you wish. JD's Hot Sauce. 4 litres of good quality brown malt vinegar 2kilos of treacle.(3 tins 850 mls) 2 oz salt 1 oz whole cloves 4 oz cayenne pepper or other hot chillie powder 20-30 hot fresh chillies (more if you like it real hot) 4 oz fresh garlic cloves 4 oz fresh ginger 4Tbs Tamarind concentrate 1 cup of thick black soya sauce 4 brown onions Method Use food proccessor to finely chop garlic, onion, ginger and fresh chillies. Add all ingredients to a large enamel or stainless steel pot (8 litres plus) and bring to the boil. Simmer for 2 hours with the lid on. When cool allow to stand over night. Next day stir the pot well and strain through a good strainer into another pot before transferring back into the vinegar containers. Make sure as much of the fine sediment as possible remains in the sauce. Shake well and transfer into smaller bottles as required. Hope you enjoy it. John Dickson. Perth Western Australia.