I think it is a great all purpose hot sauce. I like the brand with the rooster on the bottle. Any Southeast Asian market will have it as well as many supermarkets.

It's good. You can add it without making a dish taste vinegary.

Jim

Oh yes, it's one of elery's favorites too, the red stuff, with the rooster on the bottle!

Annie

Another vote for the rooster, I like the natural flavor. I just discovered that it comes in flavors.

Okay, I probably won't get a chance to look for it until the holidays are over but I have another stupid question. Is this a sauce you would use in lieu of Tabasco, Texas Pete, Cholula etc., or do you use it in other ways?

jude

In many cases I use Sriracha interchangeably with Tabasco and the others. Sometimes though (e.g. soup, eggs) I prefer Sriracha because I don't want as much tartness as the others add. It's strictly a matter of opinion, but I think Sriracha could work as an all around hot sauce.

Jim

Or...you can have srirracha, Cholula, Tobasco, Texas Pete, and Frank's all on hand so that you can pick and choose your heat of the moment!

That's right, teresa. I find occasions to use many of them. To mention one example, Buffalo wings are most authentic (and best IMO) when made with Frank's as they originally were at the Anchor Bar.

Jim

Jude, sriracha was mentioned in the thread at the link.

Like many other people, I prefer the Huy Fong brand (the one with the rooster on the bottle). It's pure capsicum heat without the vinegariness of Tabasco.

There's a local Indian grocer who carries the stuff. I've tried authentic Thai sriracha and prefer the Huy Fong stuff. YMMV.

Here is a link that might be useful: oomph thread

As usual, y'all came thru with flying colors, as I knew you would. Thank you so much, and arley the "oomph thread" was where I had seen the postings earlier. I just didn't remember where to look for it.

Have a Merry!!!!!
jude

Funny you should bring this up. I made a stuffed shrimp dish for dinner las night, the recipe called for sriracha. Now I have to tell you I have every hot sauce known to mankind in my cupboard but not this one.

I wondered why the recipe would call for a particular type of hot sauce, thinking it must be different, I went out and bought some.

I love it, great hot sauce, lots of kick without the vinegary taste !

oh get this the Huy Fong stuff is made right here in my own Los Angeles. Talk about localvore material. LOL.

Annie maybe I can call for a tour next time you and Elery are out,

Jessica, elery would love that. I'm a heat wuss, as you know, my stomach just gets really crabby with me if I eat much of the hot stuff but I swear Elery can drink it!

Huy fong? Yup, that's it, I just peeked in the fridge at the bottle.

Annie