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Tiger Sauce - Mock 3

5.8 oz  small fresh red hot chiles (qty: 8;  wt trimmed)
12 oz  pickled red cherry peppers, drained (Safeway olive bar)
2 oz  juice from pickled red cherry peppers (above)
2.1 oz  tamarind pods (qty: 4;  wt w/ most shell & strings removed)
4 cups  water
1 cup  distilled white vinegar, 5% acid
1/4 cup  sugar
1/4 cup  Worcestershire sauce
2 TBS  salt, course (kosher)
1/2 cup  "Very Dry Sherry"

1 3/4 tsp  Xanthan gum
1/3 tsp  sodium benzoate

Trim & rough cut fresh chiles.  Place all ingredients, except the last two items (Xanthan gum and sodium benzoate) in stainless steel pot.  Cover, bring to boil and simmer for one hour, stirring occasionally.  Break up tamarind pods while cooking.  Let cool slightly and process in a blender.  Force through a course strainer.  Return sauce to the cook pot, cover and bring to a boil.  whisk in the Xanthan gum and sodium benzoate.  Chill.  Bottle.  Makes 7 cups.