It sounds like canning is not for the faint hearted or the uninitiated ... and I confess to being both. So no canning for me unless/until someone can supervise me & make sure I do it right (I agree with Bill - I don't want to kill anyone, especially me).

I used a can of minced anchovies in my most recent batch because I, too, have the older bottles that show both anchovies and tamarinds as ingredients.

Claire's recipe may taste the same as Bill's, but it has a lot of substitutions.

One thing we all need to keep in mind ... this recipe has probably changed a lot over the years (wish I could get a bottle from 1980, when I first started using it).

Believe it or not, Reily Foods purchased the Woody's sauces in 1990 from Pace Foods (take a look at the Reily website: http://rfoods.com/). So this is probably originally a Texas recipe and maybe much more like Pace's picante sauces than anything else. Wish I knew who Pace acquired it from.

In any event:

I think using coarsely ground pepper (maybe an extra 1/2 to full tablespoon) might give it just enough extra "bite". Extra soy sauce should increase the saltiness, but I don't know what effect that might have on the other flavors.

If anyone lives in the SF Bay area and wants to do a taste test, let me know - maybe we can arrange some mutually convenient spot for a cookoff (Bill - maybe your firefighter friends would be willing to be the judges).