Sriracha Hot Chili Sauce – Rooster Sauce Review
The rise of Huy Fong’s famed Sriracha hot chili sauce is the stuff of legend among devout foodies.
In Thailand a sauce known as “Sri Racha” has long been a ubiquitous condiment, gracing tables all across the nation. In 1980, David Tran immigrated to California and began producing an authentic version of this sauce for Asian and American consumption. Unfortunately, while the sauce fared well among Asians, it flopped with most Americans. So he tweaked the recipe and came up with the famed Sriracha chili sauce, which is sweeter, and thicker then its Thai ancestor. The sauce took off, and today it can be found everywhere from the shelves of Asian grocery stores, to American supermarkets, and lucky for me, in my refrigerator.
Sriracha stands out among hot sauces for a number of reasons. The most obvious is its interesting choice of packaging. The sauces comes in a large (17 oz) clear plastic squeeze bottle topped with a neon green twist top (like the ones on Elmers glue). A number of Thai characters encircle a drawing of a chicken, which has lead the sauce to be colloquially known as “Rooster sauce,” or somewhat humorously, “Cock sauce.”
The sauce itself is a deep red which the bottle claims in excited lettering is its “natural color!” Like its Thai predecessor, Sriracha is made of Sun ripened chilies, sugar, salt, garlic, and vinegar. And though the company claims to only use “only the highest quality natural ingredients,” it also includes potassium sorbate, preservatives, and xanthan gum.
The sauce’s flavor is truly phenomenal, and completely different than any other hot sauce I’ve tasted. The chilies give off an intense, slightly smoky flavor which blends well with the garlic. The second flavor you get is sweet, which comes through immediately after the chilies and garlic.
An interesting/fun aspect of Sriracha is that the heat varies from bottle to bottle. I’ve had bottles where it was really intense and overpowering, and others like, this one, where it has a kick but nothing devastating–kind of a Russian roulette style hot sauce. The heat comes quickly, and subsides equally fast, leaving a lingering burn on the tip of the tongue.
The bottle recommends in French, English, and Spanish, that the sauce is good in soup, on pizza, hamburgers, pasta, hot dogs, chow mein, and yes– in sauces. Wonderful sauce on sauce action! I’ve eaten it mainly with Asian food, where it adds a great kick without taking away from the Asian flavor of the dish. It‘s also great on eggs, and as its fans will tell you, just about anything else. If you haven’t tried Sriracha hot chilli sauce, you ought too. It’s a versatile sauce, and the squeeze bottle action is a lot of fun.
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