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  Recipe Home » Sauces » Tiger Sauce - Clone
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  Tiger Sauce - Clone
  Category: Sauces
  Author: Tem House
  Date: 1/1/2007
  Hits: 875
about 8-9 small fresh red hot chiles
12 oz pickled red cherry peppers, drained
2 oz juice from pickled red cherry peppers
2.1 oz tamarind pods (qty: 4; wt w/ most shell & strings removed)
4 cups water
1 cup distilled white vinegar, 5% acid
1/4 cup sugar
1/4 cup Worcestershire sauce
2 TBS salt, course (kosher)
1/2 cup Dry Sherry

1 3/4 tsp Xanthan gum
1/3 tsp sodium benzoate

Trim & rough cut fresh chiles. Place all ingredients, except the last two items (Xanthan gum and sodium benzoate) in stainless steel pot. Cover, bring to boil and simmer for one hour, stirring occasionally. Break up tamarind pods while cooking. Let cool slightly and process in a blender. Force through a course strainer. Return sauce to the cook pot, cover and bring to a boil. Wisk in the Xanthan gum and sodium benzoate. Chill. Bottle. Makes 7 cups.

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