SALMOIRA Braai Sauce (Argentine)

I was told that salmoira means dead salt. It definitely tastes great and to prepare it you need:

4 dessert spoons salt

1 teaspoon whole peppercorns
teaspoon peri-peri
1 teaspoon paprika
2 teaspoons thyme
1 dessert spoon coriander
1 cup chopped garlic
2 dessert spoons Worcestershire sauce
cup grape vinegar
1 chopped onion
1 teaspoon fine cloves

Put all the contents into a one liter bottle and fill with boiled water that has been cooled down to
prevent the bottle from cracking. Leave it for half a day before use. Cut the top off a sherry cork, cut
furrows on the side of the cork and push it back into the bottle. The sauce will run down the furrows
and the contents do not pour through or choke the flow when it is poured over the meat. With salmoira
around, there is no need to pour any other flavoring over the meat. Add the salmoira when the meat is
practically done.