Tiger sauce Recipe

Step by Step Method

Step 1

Blend all together until smooth. Best to use a ninja or something that can really cut the onions until you cannot see them.

Step 2

The colour of the sauce should be a bright canary yellow, and the consistency is not at all thick, it is quite fluid. I’d probably say it has the consistency of heavy/double cream.

Step 3

It will keep in the fridge for a while but best to freeze most of the batch and keep only what you need in the fridge.

Tips

No special items needed.

Oh my gosh, this is a delicious sauce! I made half a recipe for the two of us, and it made enough for our dinner tonight, and likely enough for two or three more. I was out of red onion, so I used a shallot instead. For the Aji paste, I had both a hot one and a non-spicy one. I used the non-spicy one and the sauce is absolutely delicious - we had it over swordfish sprinkled with Greek seasoning and grilled. Next time, I'll probably use a combo of half hot and half not-hot Aji paste, just for the little kick of heat. Regardless, this is DEFINITELY something I want to keep in my freezer at all times. Thanks for sharing - this one is going into my Best of 2022 file.