Email to       

Tiger Sauce

Source of Recipe

intheknow


List of Ingredients

1 (pint jar) Pickled Hot Peppers
1 (29 Ounce can) Tomato Puree (with Basil or other Spices)
1 (6 oz.) Tomato Sauce
1/2 (quart bottle) Red Wine Vinegar
1 (6 Ounce bottle) Louisiana Hot Sauce (3 oz. for milder sauce)
1/2 Teaspoon Garlic Power
1 Tbs. MSG (Accent)
4 Tbs. Red Pepper Flakes (2 Tbs for milder sauce)
1/2 (18 Ounce bottle) Hickory Flavored Barbecue Sauce
(Makes about 1 Gallon)




Recipe

Remove peppers from jar, saving vinegar in a very large mixing bowl. Cut the stems from the peppers and discard. Place peppers in food processor or blender, and puree very smooth. Empty contents of blender into mixing bowl
with vinegar. Add all the remaining ingredients into the bowl, and whisk until all ingredients are evenly blended. Bottle and store. Easiest to use when stored in empty small bottles saved from Soy Sauce, Teriyaki Sauce,
etc.

And a variation:

8 ounces Pickled peppers
15 ounces Tomato puree
1/4 cup Brown sugar
8 ounces Red wine vinegar
3 ounces Louisiana Hot Sauce
3 ounces Tomato sauce
4 1/2 ounces Hickory BBQ sauce
2 tablespoons Red pepper, crushed
1/2 tablespoon MSG(Accent)
1/2 teaspoon Garlic powder

Recipe


Remove peppers from pickling juice. Save the juice.

Blend the peppers until smooth and add back to the reserved juice.

Add all other ingredients, heat to dissolve sugar.

Bottle and store. This will make 2 cups.