Combine olive oil, onion, garlic, in a large saucepan. Saute over medium heat, until the onions are translucent.
Place the tamarind, chili powder, pepper, salt, ketchup, mustard, apple cider vinegar, Worcestershire sauce, lemon juice, coconut aminos, maple syrup, honey, hot sauce, and coconut sugar in the sauce pan, and stir well to fully combine all ingredients.
Bring to a boil, then reduce heat to low, and simmer for 5-10 minutes, stirring frequently, until the mixture thickens.
Remove from heat, and allow to cool for a few minutes. Pour the sauce into jars, and store in the refrigerator. You can easily freeze this sauce in jars as well. I make a big batch and freeze small jars so that we have it available to use all summer.