Prep 15 mins
Cook 25 mins
I love this condiment and am finding it VERY expensive in the store.
- 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
- Place items in nonreactive stockpot.
- Cover, bring to a brisk boil for three minutes.
- Reduce heat and simmer for an additional 20 minutes.
- Let cool slightly and process in stages in a blender.
- Cool and bottle.
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!
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.
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.