Homemade Mock Tiger Sauce Substitute

Submitted by mollypaul

"I love this condiment and am finding it VERY expensive in the store."

 

• Ready In: 40mins
• Ingredients: 9
• Yields: 1 batch

ingredients

• 12 ounces pickled hot cherry peppers, drained (reserve 2 ounces of juice from the jar)
• 2 (12 ounce) cans tamarind nectar (in the Mexican ethnic food aisle)
• 1 1⁄2 cups water
• 1 cup distilled white vinegar
• 1 1⁄2 cups sugar (more to taste)
• 1⁄4 cup Worcestershire sauce
• 2 teaspoons sea salt
• 1⁄2 cup marsala or 1/2 cup dry sherry
• 1 (1 3/4 ounce) package pectin

directions

1. Place items in nonreactive stockpot.
2. Cover, bring to a brisk boil for three minutes.
3. Reduce heat and simmer for an additional 20 minutes.
4. Let cool slightly and process in stages in a blender.
5. Cool and bottle.

Reviews

[Wombee]

I never expected to see a recipe for Tiger Sauce when I queried it! This is quite close to the commercial brand and a WHOLE lot less expensive! Some ingredient comments: I used a 32 oz. jar of hot cherry peppers. When de-stemmed, it came quite close to the 12 oz by weight. Two ounces of pepper juice is 4 tablespoons. I also used one packet of Certo brand pectin - don't know the amount but it worked fine. The tamarind nectar came in 9 oz. cans and I used 3. Finally, this makes about 10 cups so be prepared!

 

[Marion H.]

wombee, thanks 4 your review, this is helpful when I go to purchase the ingredients. I have been wanting this recipe 4 a long time. I like to batter/ fry chicken wings, and roll them in this sause.

 

[twofatladies]

I have a question. You used hot pickled cherry peppers instead of red cayenne peppers. These peppers don't really taste the same although they have that "pinchy sort of hot.Also the original also has mustard flour, anchovy,molasses, oregano cumin and garlic which are all savory.

 

[John Scott M.]

I have (for 20+ years) always thought that Tiger Sauce was an equal mixture of 2 of Tryme's sauces, Tennessee Sunshine and their Worcestershire Sauce, plus sugar. When I was in college (at Tennessee) we frequently ordered wings in a place that had these 3 sauces on the table. When they were out of Tiger sauce (which was frequent) we simply made our own at the table out of the other 2. I was looking to order some and found this site. Perhaps I am mistaken, but I think we are overthinking it a bit? Back then, Tryme was a local Tennessee based company which was subsequently acquired by Riley foods. Tiger sauce (and Tennessee Sunshine) was a VERY common condiment in Tennessee in the 80s and 90s. For some unknown reason, after it became nationally available--it is now LESS common and harder to get.

 

[Ronald.Easley]

I have been looking for a copycat recipe for Tiger Sauce. At first I was skeptical if this would taste good. (My wife and I earlier today canned our first batch a Strawberry jelly) Therefore, when I saw that this recipe used "pectin" I thought I can just use the same "steps" to store this in mason jars also. I couldn't find "Hot" Cherry Peppers, but I did find "Sweet" Cherry Peppers; after I de-stemmed and drained the 16 oz jar I only had 7 oz (had to go back to the store, for another jar of peppers) So after I got it to a rolling boil, I put it in the blender (lowest setting), I put it back into the pot and back to a boil. Then filled the jars, boiled them for another 10 minutes. Total, I filled four 16 oz jars, & I sampled the remnants from the pot and I have to say it is very close to the original.