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.