I told the SO that Tiger sauce doesn’t taste hot to me. She said it’s as hot as she really likes. It’s been a while since I’ve had any, so I just poured myself a spoonful. Taken without it being on anything, I can taste the peppers. But I still find it very mild.
Do you like Tiger sauce? We might use it with chicken tonight, though we also have some Praline Connection BBQ sauce that we will probably use instead. How do you use Tiger sauce?
I put Tiger Sauce in/on freaking everything! Hot it isn’t. Adds lots of flavor, and that’s what counts. It’s my “secret ingredient” in a couple of recipes.
Your secret is safe here. Go ahead and post them. 
Turns out, we used the BBQ sauce we brought back from New Orleans; so I could use some ideas.
FWIW, the SO baked acorn squashes with butter, brown sugar, and a little garlic powder. The chicken was ‘sweet BBQ’ rotisserie chicken from the supermarket. She said she felt like Holly Hunter in Always, putting the chicken in the baking dish. I said she should have put some flour on her face. I could eat another half an acorn squash, and some more chicken; but she made an apple pie and bought some French vanilla ice cream to go with it.
I bought a bottle a number of years ago. I don’t remember it being especially hot or mild, but I do remember hating it. I don’t think I finished more than a quarter of the bottle before I threw it out or abandoned it to roommates when I moved away.
Yeah, it’s basically a cross between a Tabasco-like hot sauce and Worcestershire sauce, with a bit of thickening, and with a bit more vegetable matter. If you’re not especially fond of Worcestershire, it’s not a sauce you’ll like. But try it in a Bloody Mary. Or a Michelada.
I remember it being overly sweet, but it’s been a long time. Maybe I need to try it again.
I like it. It was the first bottle in my collection. I don’t have a particular use for it, I just go for it occasionally for variety.
I love it on eggs with a dab of sour cream. Not hot, for sure, but a nice flavor.
Actually, that’s missing from my description. It’s definitely got a good bit of sweetness going on, too. I was going to check my memory, but apparently I don’t have any Tiger Sauce in the house anymore. I kinda want some now. I don’t remember being overly fond of it, but this thread is making me jones for it.
Is it similar to Pickapeppa?
They have some similarities. Pickapeppa is even sweeter than Tiger to me, but has some different seasonings.
Pickapeppa reminds me of A-1 sauce.
The only thing about Pickapeppa that reminds me of A-1 is that both are poured over cream cheese. Otherwise, they don’t taste very much alike. A-1 isn’t nearly as sweet, to me. It’s way more vinegary.
I don’t use steak sauce, so last night I tasted some Pickapeppa and just remembered what A-1 tasted like. The SO sniffed it, and she said it smelled like A-1.
Reminds me I haven’t made it in a very long time, but Tiger sauce was the core in my Asian wings. A bottle of habenero sauce to moderate mild to hot, and a couple other things. But mostly Tiger sauce.
I had never tried Tiger Sauce until I saw this thread. I bought some and it is delicious. Savory and spicy without being overpoweringly hot. Thanks, Johnny L.A.!
Yeah, I picked up a bottle to restock the other day, and thought this would be a good application for it. The sauce is almost syrupy sweet on its own, but cut with Frank’s or even a habanero sauce, I bet it would be dynamite on wings.
Well for what it’s worth my Asian wing sauce recipe was a lot of Tiger sauce,enough El Yucateca Red Habenero for the audience(green ends up looking odd, but tastes fine), fresh grated ginger, grated horseradish, a few Sichuan peppers, and rice vinegar.
I also find Tiger Sauce to be too sweet. It’s not gross or anything. I just prefer little to no sweetness in my hot sauce.
I did the exact same thing. I doused it on my steak last night. It was great.
This stuff would probably be good in a meatloaf.