Recipe(tried): Tiger Sauce (3) Repost

I hope one of these is close:
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Recipe: Tiger Sauce
Posted By: Virginia/Alaska
Date: August 9th 1999
In Reply to: ISO: Tiger Sauce
Board: Copycat Recipe Central

TIGER SAUCE

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

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: eggs, spaghetti or spaghetti sauce,
barbecued chicken, pork or beef,
soups, casseroles, seafood, etc.
______________________Recipe: Bloomin Onion with Tiger Sauce
Posted By: Chris W.
Date: May 8th 1997
Board: TKL Cooking Club

Here's a great recipe for the Bloomin Onion and tiger sauce.

1 large vidalia or other sweet onion
2 tbsp. all-purpose flour
1 large egg, slightly beaten
1 cup saltine cracker crumbs
vegetable oil
1/2 teaspoon salt (optional)

Peel onion, leaving root end intact. Cut onion
vertically into quarters, cutting to within 1/2 inch
of root end. Cut each quarter into thirds. Place
onion in boiling water for 1 minute. Remove and place
in ice water
for 5 minutes. Loosen "petals" if necessary.
Drain onion, cut side down. Place flour in plastic
bag. Add onion and shake to coat. Dip onion in
egg. Place cracker crumbs in plastic bag, add
onion and toss to coat. Chill 1 hour. Pour oil to
depth of 3" into an electric fryer or heavy saucepan.
Heat to 375 degrees. Fry onion 5-7 minutes or until
golden
brown. Drain on paper towels. Sprinkle with salt
if desired. Serve with tiger sauce.

Tiger Sauce

2 cups mayonnaise
2 cups sour cream
1/2 cup chili sauce
1/2 teaspoon cayenne pepper

Combine sauce ingredients and slowly warm over
low heat. Stir with whisk. Serve with onion flower.
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Recipe: Crying tiger sauce
Posted By: Paula, Finland
Date: January 21st 2000
In Reply to: Recipe: ISO: crying tiger
Board: Ethnic/International Recipe Exchange

CRYING TIGER SAUCE

Combine

1/4 cup lime juice
1/4 cup fish sauce (nam plah),
1/4 tsp ( or more) crushed dried red chilis,
1 teaspoon minced cilantro, 1/2 of a green onion,
chopped, and
1 teaspoon powdered toasted basmati rice.

Mix it up and serve. (Make rice powder by toasting rice
in a skillet with no oil until it is light brown. Cool on
paper towels, and grind very fine in a blender or
carefully cleaned coffee grinder. Store in a tightly
closed jar so you'll always have some.) Tigers like rare
meat with this sauce, but the chilies make their eyes
cry. Good on very rare tuna steaks, and sashimi, too.