2 tablespoons plus 1 1/2 teaspoons Worcestershire sauce
1 tablespoon chili powder
1 tablespoon ground cumin
1 1/2 teaspoons kosher salt
1 1/2 teaspoons coarse black pepper
1 Tbsp grated fresh ginger
Combine all of the ingredients in a saucepan and warm gently over medium heat, stirring occasionally. There is no need to bring the mixture to a boil, as the idea is just to warm it enough to melt and integrate the ingredients.
Once you have done that, remove from the heat and let cool.
Transfer to a jar, bottle, squeeze bottle, or however you want to store it.
This makes about 3 cups, and can be stored in the refrigerator for up to 1 month.
The original recipe is by Aaron Franklin, with the addition of grated ginger by Kerri Landau.