Relentless
Paducah, KY
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Joined: 06/14/2003
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Homemade Tiger Sauce
For those who are not familiar with it, Tiger Sauce is a hot/sweet sauce that is excellent for use on a sandwich or with any meat. It is also very good with a lot of vegetables…great as a relish with white beans. It is also expensive, almost $3.00 for a small bottle. This version costs next to nothing & I was pleasantly surprised that it came out as close to the original as it did. This is very easy to make and should keep for a long time in the refrigerator. I am sure it will keep indefinitely if properly put up in pint jars with a hot water bath, (canned). As fast as we are going through it, that will not be an issue in my house.
Ingredients
3 cups Cider vinegar
3 cups Sugar
½ Tbl. Salt
½ Tbl. Black pepper
1 Tbl. Worcestershire sauce
1 can Tomato sauce (8 oz.)
Simmer these ingredients over medium heat, stirring occasionally until all of the sugar is dissolved. While that is happening, run the following ingredients through a food processor until they are chopped finely:
1 Medium onion
½ Bell pepper
3 Tbl. Minced garlic
20 Dried cayenne peppers
Add this mixture to the simmering liquid and cook over medium heat for an hour or so. If you know how to can things, go for it…if you don’t, then keep it refrigerated. This version is a little hotter than the store bought stuff, but not too crazy if you like hot sauce. Makes about 4 cups.
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Heathertee2002
Connecticut
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Joined: 07/18/2003
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Relentless, I have frozen leftover salsa in glass jars (leave 1/2" space, please!) with great success. I see no reason why this couldn't freeze successfully as well. I like the taste of Tiger Sauce but have found it a tad too hot; I hope this recipe will give the flavor without frying my tender taste buds!
Heather
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Cajun Cook
Eunice La.
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Joined: 11/27/2003
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I love some tiger sauce me, yea.
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Relentless
Paducah, KY
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Heather...if you make this you might want to back off on the cayenne peppers as this version is hotter than the store bought stuff. A friend had a bumper crop of peppers this past year and gave me a good sized bag of some he had dried. I don't see why you couldn't use cracked red pepper...the stuff you sprinkle on pizza. I would guess a couple of tablespoons would be about right. Cajun Cook would probably use three.
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Heathertee2002
Connecticut
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Relentless..... !!!
That isn't "embarrassed"..... it's me after trying this sauce as written!
I meant to say, by using the recipe I could cut the hot stuff by quite a lot. I like my taste buds and want to keep them awhile longer!
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Relentless
Paducah, KY
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HeatherTee...sorry if it "roasted" you, but I honestly didn't think it was all that hot. A couple of nights ago we had 4 teen-aged boys over for dinner & I did a couple of stir-frys...one pork & one chicken, along with some plain rice. The boys used a whole pint of the Tiger sauce with dinner!
This stuff is great poured over a bowl of beans...pass the cornbread!
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KLO
Southern OK
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Joined: 09/17/2003
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Wow, can't wait to give this a try. I low/carb and it will be really easy to make the modifications needed to this. Love Tiger Sauce!
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Al Honke
Ingram Tx
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Joined: 10/25/2001
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Question about the Homemade Tiger Sauce. Is the Cider Vinager-- "Apple Cider Vinager"? Also, we are unable to find the Cayenne Peppers, however, we found Cayenne Red Pepper in the spice section. Could we use that instead, and how much? Or, what about the dried Mexican Chili Peppers?
Thanks, Al
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Relentless
Paducah, KY
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Al,
Sorry for not being clear...yes, it is apple cider vinegar. As far as the cayenne peppers go, I am surprised that you can't find those in your neck of the woods...they are the little dried red suckers about 3" long. I got mine from a friend who grew them...but come to think of it I don't remember seeing them dried in the stores.
I am about 99% sure that they are the same thing that you would buy in the spice section of Wally World as Crushed Red Pepper...the stuff you would sprinkle over pizza. I used 20 whole dried peppers in my recipe & just ran them through the blender. My best guess as to how much of the Crushed Red Pepper flakes to use would be from 2 to 3 tablespoons.
Good luck and let me know how it turns out!
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