We all have those moments when we forget to pack something important. I experienced this while on vacation in Door County, Wisconsin. Yes, I forgot to bring condiments for our meals. Determined to make the best of it, I went to the local store in search of a suitable substitute. Little did I know that this simple mishap would lead me to the discovery of a mouthwatering sauce that would soon become a staple in my kitchen.
The Unexpected Find: Tiger Sauce
While browsing the shop shelves, my eyes landed on a bottle of Crystal hot sauce. Next to it was a bottle that caught my attention – Tiger Sauce. Intrigued by its promise of spiciness, I decided to give it a try. To my surprise, it was delicious, although slightly sweeter than I prefer.
Unveiling the Connection
After returning home, I stumbled upon a delightful find – “Outerbridge’s Original Sherry Peppers Cookbook.” As I delved into my newly acquired treasure trove of cooking books, I couldn’t help but connect the dots. The Tiger Sauce I had tried on vacation was, in fact, a variation of Sherry Peppers Sauce. Inspired by this revelation, I decided to create my own version of this delectable sauce.
Crafting the Perfect Blend
To achieve the perfect balance of flavors, I experimented and made slight modifications to a recipe I found. The result? A wickedly simple and practically perfect Sherry Pepper Sauce that will leave your taste buds in awe. Here’s what you’ll need:
- 16 oz hot cherry peppers, drained
- 1/4 cup juice from the peppers
- 2 jalapeños, sliced (optional, but highly recommended)
- 2 (12 oz) cans tamarind nectar*
- 1-1/2 cup water
- 1 cup white vinegar
- 1-1/2 cup sugar
- 2 tsp sea salt
- 1/4 cup Worcestershire sauce
- 1 tbsp hot sauce (Earl’s is nice)
- 1 tbsp Cajun Power Spicy Garlic Sauce (or 2 tbsp of your favorite hot sauce)
- 1/2 cup sherry
- 1 pkg (1-3/4 oz) pectin
Look for Tamarind nectar in the Hispanic foods section of your market. It adds a unique touch to the sauce.
The Art of Preparation
Begin by slicing the cherry peppers. If you can only find whole peppers, no worries – simply remove the tops and roughly chop them. Now, let’s get cooking:
- In a large, non-reactive pot, combine all the ingredients and bring them to a boil over medium-high heat, stirring constantly.
- Allow the mixture to boil for three minutes, then reduce the heat and let it simmer for 45 minutes. Remember to stir occasionally.
- Once the ingredients have melded together beautifully, use an immersion blender or a regular blender to puree the mixture until smooth.
You can either let the sauce cool and store it in the fridge or process it in a boiling water bath for 15 minutes to make it shelf-stable until opened. Personally, I find canning the sauce more convenient, as it saves fridge space. Whichever method you choose, be patient and allow the sauce to rest for a couple of days before indulging in its flavors.
A Versatile Delight for Your Palate
Trust me, this sauce is more than just a pizza topping. Its vibrant flavors complement a variety of dishes, such as dips, spreads, cheese balls, soups, stews, and roasts. The possibilities are endless.
So, the next time you forget to pack your condiments, don’t fret. Embrace the opportunity to discover delectable surprises like Sherry Pepper Sauce. Prepare a jar of this addictive sauce, let it enhance your meals, and savor the joy it brings to your taste buds.