Describe the flavor and texture to me. I may be able to break it down for you, or at least send you in the right direction. I need to know the thickness or viscosity of the sauce, and what kind of "tangy" you're talking about. do you mean tangy like citrus, or like vinegar, or tangy like cheese, or even tangy as in the bite of hot peppers? Is there strong tomato flavor? Is there a salty flavor, or black pepper?
When I break down a sauce, I deconstruct its components in my mouth. I try to separate the flavor elements, and the mouth feel of the item. With just a bit of thought, you can probably identify the sauce components, identifying them with something already familiar to you.
I can probably come up with something similar to what you had, if I have enough info.
Or, like Sprout said, fly us over. I'll figure it out. (just kidding).
Seeeeeeya; Sprouts Dad, or, Goodweed of the North
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