Tiger Sauce Mock 2

4.1 oz   small fresh red/orange hot cayenne? chiles (qty:43, wt trimmed)
3.6 oz  fresh red hot cherry peppers (qty:6, wt trimmed)
4.0 oz  tamarind pods (wt w/ most shell removed)
2 cups water
1/2 cup distilled white vinegar, 5% acid
1 TBS salt, course (kosher)
1/4 cup  sugar
3 TBS  Worcestershire sauce
1/4 tsp  ground cardamom
2 TBS  fish sauce

1 tsp  Xanthan gum
2/3 of 1/4 tsp  sodium benzoate
water as required

Rough dice the chiles (2 cups total).  Place chiles in stainless steel pot and add all remaining ingredients, except the last three items: Xanthan gum, sodium benzoate and extra water.  Cover, bring to boil and simmer for 2 hours, stirring occasionally.  Let cool slightly and mix in the Xanthan gum and sodium benzoate.   Process in a blender.  Use care and pulse at slow speeds.  The tamarind strings may foul the blender blades but the vegetables are soft enough to still get a decent puree.  Strain the sauce into a large measuring cup and rinse the strained vegetables slowly with enough water to make 4 cups total sauce.  Return sauce to the cook pot, cover and bring to a boil.  Simmer for 1 hour, stirring occasionally.  Bottle.  Makes 4 cups.


  • Mock 2 is very hot.  Much too hot to make a good direct comparisons with real Tiger Sauce.  Replace most of the chiles with red bell pepper to better simulate real Tiger Sauce.  I prefer the heat of Mock 2.
  • Need to evaluate the spices.
  • Viscosity is very good.
  • Texture is smooth, unlike real Tiger Sauce which now has too many bits and seeds.
  • Color is very close to real Tiger Sauce.  Maybe very slightly more brown and a little more opaque.
  • Mock 2 is the closest clone of real Tiger Sauce I have made, but it is still not "Tiger Sauce".  In its own right, Mock 2 is a very excellent chile sauce which I may begin using to replace Tiger Sauce.

Lynn Ashley

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