|Tiger Sauce - Mock 3
small fresh red hot chiles (qty: 8; wt trimmed)
12 oz pickled red cherry peppers, drained (Safeway olive bar)
2 oz juice from pickled red cherry peppers (above)
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 "Very 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.
- The dry sherry has made Mock 3 much closer to the taste of real Tiger Sauce. It
has supplied much of the "mellow" "oxidized" flavor missing from my
- Like all my Tiger Sauce attempts, this sauce contains no tomatoes, but the the
appearance and taste suggests tomatoes, unlike real Tiger Sauce. Perhaps it is due
to the inclusion of fresh peppers. Maybe fresh peppers should be pre-roasted or only
use pickled peppers.
- 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 but more opaque. Real Tiger Sauce is
- This sauce is slightly too salty.
- Mock 3 is the closest clone of real Tiger Sauce I have made to date, but it is still not
"Tiger Sauce". In its own right, Mock 3 is a very excellent chile sauce.