Has anyone here ever heard of Tiger Sauce?
Well, its a bottled hot sauce that is not only spicy because of the red peppers, but it is also a little sweet, and just a little tangy. It is by far the best bottled sauce you will ever use if you like raw oysters on the half shell ... We would take a raw oyster and lay it on a regular ol' saltine cracker and then put some Tiger sauce on it ... Also fantastic on boiled chilled shrimp. Much better than any shrimp 'cocktail sauce' you will ever buy.
Well, I was looking around the internet for how to make homemade Tiger Sauce, and found a recipe that calls for adding a certain amount of "Tamarind Nectar", which can be bought in many grocery stores that have a "ethnic" food isle. Found by where they would sell Mexican and Puerto Rican type foods. I notice that the large Walmart stores that have a grocery store connected to them also sell Tamarind Nectar.
Tamarind Nectar is a non-carbonated beverage flavored by tamarind, which is a tropical fruit from a shade tree that was originally found in Asia and North Africa. It resembles a vegetable with its large brown pod, which contains small seeds and a brown pulp with a sweet-sour flavor. The pulp that is extracted from the pods of the tamarind is used to flavor the nectar. Tamarind provides a sweet / sour / tangy flavor to the nectar.
It can be found in 10 oz cans from companies like Goya and Jumex.
Ingredients: Water, Tamarind Puree, High Fructose Corn Syrup, Ascorbic Acid (Vitamin C)
I am thinking that a little of this could be added to an already finished fermented hot pepper sauce just prior to bottling. Just enough to tone-down the vinegar flavor while adding a touch of sweet / sour.
Might be worth a try starting with just a small quantity of your already finished sauce. I think a can of this stuff costs about a dollar.
What ya think?
Ron,
Well, its a bottled hot sauce that is not only spicy because of the red peppers, but it is also a little sweet, and just a little tangy. It is by far the best bottled sauce you will ever use if you like raw oysters on the half shell ... We would take a raw oyster and lay it on a regular ol' saltine cracker and then put some Tiger sauce on it ... Also fantastic on boiled chilled shrimp. Much better than any shrimp 'cocktail sauce' you will ever buy.
Well, I was looking around the internet for how to make homemade Tiger Sauce, and found a recipe that calls for adding a certain amount of "Tamarind Nectar", which can be bought in many grocery stores that have a "ethnic" food isle. Found by where they would sell Mexican and Puerto Rican type foods. I notice that the large Walmart stores that have a grocery store connected to them also sell Tamarind Nectar.
Tamarind Nectar is a non-carbonated beverage flavored by tamarind, which is a tropical fruit from a shade tree that was originally found in Asia and North Africa. It resembles a vegetable with its large brown pod, which contains small seeds and a brown pulp with a sweet-sour flavor. The pulp that is extracted from the pods of the tamarind is used to flavor the nectar. Tamarind provides a sweet / sour / tangy flavor to the nectar.
It can be found in 10 oz cans from companies like Goya and Jumex.
Ingredients: Water, Tamarind Puree, High Fructose Corn Syrup, Ascorbic Acid (Vitamin C)
I am thinking that a little of this could be added to an already finished fermented hot pepper sauce just prior to bottling. Just enough to tone-down the vinegar flavor while adding a touch of sweet / sour.
Might be worth a try starting with just a small quantity of your already finished sauce. I think a can of this stuff costs about a dollar.
What ya think?
Ron,
