Hot: Tiger Sauce

posted by Elle 12-31-100 1:42 PM

Tiger Sauce

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

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. Just clean the bottles and remove the old labels.

This recipe duplicates the taste (and most all the ingredients) of the original sauce. The Hickory Flavored Barbecue Sauce (their secret ingredient) is what gives the sauce the unique exotic flavor. This
sauce can be enjoyed on/in a variety of items, including but not limited to: greens, spaghetti or spaghetti sauce, barbecued chicken, pork or beef, soups, casseroles, seafood, etc.

(To pickle peppers, wash peppers and put in clean canning jars. Pour cold white vinegar straight from the bottle (do not heat) into jars up to the top, and seal with clean lids and rings. Follow the Manufacturer's instructions for cleaning and handling the jars. Age peppers for a few weeks in a cool dark place.)"

Makes about 1 Gallon

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