|Tiger Sauce Mock 2
small fresh red/orange hot cayenne? chiles (qty:43, wt trimmed)
1 tsp Xanthan gum
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 4¼ 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.
Sauce Made: 20040909