Sriracha Sauce

[Shel_B]

This is Good!  Much better (IMO) than the more widely recognized Huy Fong "rooster sauce."  Not as sweet, missing the chemical additives, with a bit of smokiness and packed in glass rather than plastic.  My new standard sriracha sauce.

 

We combined our philosophy of using fresh, locally sourced ingredients with the age-old craft

of fermentation. We age our secret pepper mash in whiskey barrels for between one and three

months. The sriracha takes on complex flavors from the oak barrels and the natural fermentation

process. Absolutely no preservatives or additives go into our sriracha. Each bottle is handcrafted

and made in small batches to ensure the most intense flavors.

 

https://www.youtube.com/watch?v=KpibEm0vFSU

Edited 8 hours ago by Smithy
Adjusted title (log)

[ElsieD]

Looks good. Too bad you can't get it in Canada.

[scubadoo97]

Will have to look for it in Sarasota, the closest Sur la Table next time I'm there

[radtek]

I'll look for it and give it a try

 

I'd say the Huy Phong brand is the benchmark and quite hard to beat.

[Shel_B]

I'd say the Huy Phong brand is the benchmark and quite hard to beat.

 

I'd disagree.  Huy Fong is, for whatever reason, practically ubiquitous, however, I've had other brands of Sriracha that I picked up at Thai groceries that were far more interesting than Huy Fong. 

[radtek]

If metallic off flavors suit you then I say fine; but all the Asian brands I've tried have been terrible. Always willing to try something new though!

[Shel_B]

If metallic off flavors suit you then I say fine; but all the Asian brands I've tried have been terrible. Always willing to try something new though!

 

Never encountered the problem, although the Thai Sriracha sauces were quite a bit different from the Huy Fong.  Someone used to Huy Fong may use that as their standard and not be too enamored of other brands.  Sriraja Panich is one brand I liked. I guess a lot comes down to what you're used to and, of course, personal preferences.

Edited April 27, 2015 by Shel_B (log)

[Ddanno]

Host's note: this and the next several posts were moved from the Trader Joe's Products 2017 - topic.

 

Sriracha is essentially a chilli and garlic sauce so that looks a bit of a misnomer. All in the taste obviously.

Edited 8 hours ago by Smithy
Added host's note (log)

[liuzhou]

The word Sriracha in relation to the sauce is pretty much meaningless.

 

It was originally pickled garlic, not roasted and remains so in Si Racha and most Thai versions.

 

 

 

[KennethT]

On 7/2/2025 at 7:39 PM, Ddanno said:

Sriracha is essentially a chilli and garlic sauce so that looks a bit of a misnomer. All in the taste obviously.

Sriracha is named for the area near Pattaya, in Thailand south of Bangkok, from which it originates.  I don't know where you're located, but most versions available in the US are very different from what you get in Thailand. 

 

Hot Thai Kitchen has a recipe so you can make your own which is more closely related to the original than that which we get in the US.

[Shel_B]

36 minutes ago, KennethT said:

[...] but most versions available in the US are very different from what you get in Thailand. 

 

Hot Thai Kitchen has a recipe so you can make your own which is more closely related to the original than that which we get in the US.

 

Some years ago, there was a local company producing a sauce that was supposed to be more like a Thai version. It was certainly not as sweet as that "Rooster" sauce that's so popuar these days. I've not seen the local sauce in a while.

 

HTK is defintely worth a look. Her ingredient list is just about identical to the locally-made sauce I mentioned.

Edited Saturday at 02:25 PM by Shel_B
Additional information, spelling (log)

[KennethT]

44 minutes ago, Shel_B said:

 

Some years ago, there was a local company producing a sauce that was supposed to be more like a Thai version. It was certainly not as sweet as that "Rooster" sauce that's so popuar these days. I've not seen the local sauce in a while.

 

HTK is defintely worth a look. Her ingredient list is just about identical to the locally-made sauce I mentioned.

When I used to do a lot of Thai cooking, HTK was the first go-to.  I'm a big fan.  I'm not a huge fan of the Huy Fong "rooster" sauce, but I get the Shark brand (made in Si Racha in Thailand) in the Thai store in Chinatown - it's as close as what I had in Thailand as I've found.