Claire's Woody's Knockoff #2

(note: ounce measurements are by volume, not weight)

18 oz. (2-1/4 c.) water
18 oz. (2-1/4 c.) tomato paste
13 oz. (1-5/8 c.) distilled vinegar
9 oz. (1-1/8 c.) wine vinegar
8 oz. (1 c.) canola oil
5 oz. (5/8 c.) Stubb's hickory seasoning
4 oz. (1/2 c.) cider vinegar
4 oz. (1/2 c.) tamarind paste (Golchin brand from India)
4 oz. (1/2 c.) black pepper
3.5 oz. (7/16 c.) Wright's Liquid Smoke, hickory flavor
2 oz. (1/4 c.) Wright's Liquid Smoke, mesquite flavor
   (I would have used more hickory instead, but I was fresh out)
2 oz. (1/4 c.) worcestershire sauce
2 oz. (1/4 c.) regular paprika
1 oz. (1/8 c.) sweet smoked paprika
2 oz. (1/4 c.) sugar, caramelized to medium-dark brown
2 oz. (1/4 c.) soya sauce
2 oz. (1/4 c.) sesame tahini
2 oz. (1/4 c.) garlic powder
3 oz. (3/8 c.) salt
1 oz. (1/8 c.) instant coffee (I used Medaglia d'Oro)
2 tsp. powdered chipotle pepper
1 tsp. dry mustard
1/2 tsp. allspice
2 bay leaves

OK, this is Sorcha #2…..the above with the following differences:
12 oz tomato paste
6 oz water (one paste can full)
NO cider vinegar, so I used ½ cup (4 oz) lemon juice
¼ cup hickory smoked salt, Schilling but I think they might have quit
        making it
I can't get Stubbs anything here so I left out the mesquite smoke.
        (I'm also out of the mesquite powder I used, but have more on order)
2 oz tin of anchovy filets with the oil, not even minced
No tahini paste so I used 1/8th cup of sesame oil
1 Tablespoon (not 1 tsp like Claire's) dry mustard
2 fl. oz bottle of regular Tabasco red
1 tsp ground cayenne pepper
¼ cup onion powder
1 Tbsp regular sweet paprika, and I don't have any smoked paprika, so it was
        left out
1 Tablespoon celery salt
1 Tablespoon celery seed powder

Next post will be both of these combined so it is easier to read.