Second try on recipe, getting closer:

6 oz. water
6 oz. tomato paste
1/2 cup vegetable oil (most vegetable oils are soybean)
1/3 cup red wine vinegar (5% or "regular" acidity)
1/3 cup white vinegar (7.1% acidity)
1 oz. anchovy paste
3 TBLS. soy sauce
2.5 TBLS. Lea & Perrin Worchestershire sauce
2 TBLS. Wright's liquid hickory smoke
2 TBLS. McCormick pickling spices (in an emptied tea bag to keep them out of the finished product)
1.5 TBLS fine ground black pepper
2 teas. cayenne pepper
1 teas. paprika
1/2 teas. onion powder
1/2 teas. garlic powder
1/2 teas. dry mustard
1/4 teas. salt
1/4 teas. xanthan gum
dash of cinnamon

Cover and cook in crockpot on lowest setting for about 6 hours - will taste too vinegary until it cools.

This has about the right amount of mouth "dryness" and pepper-iness but still not quite the right overall taste. Pretty good substitute, though.