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srirracha hot sauce

15 years ago

Am I crazy (don't answer that) or do I remember some of you guys singing the praises of this sauce? I tried to find a thread that I thought would answer but no luck.

Thanks. jude

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Comments (13)

paddy_99
15 years ago
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.
jimster
15 years ago
It's good. You can add it without making a dish taste vinegary.

Jim
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Thanks, that's what I figured too - since it was a long-cooked sauce, there weren't going to be any chunks left. Sorry Dave I had typed this, went to make dinner and just came back and hit Submit. I goofed (was checking the Ball Complete book for the original spices) and used the full 2C of vinegar for my half batch. So used 1/3C brown sugar and added another 2C tomato puree. We had a pint with a lb of ground meat for dinner, have 8C left in Pyrex measuring cup in fridge. The "puree" was pretty thin - as you can tell since my half recipe with an additional cup of vinegar and total 10C "puree" (2 additional cups, quickly nuked some paste tomatoes in a big Pyrex measuring cup, drained in a colander and topped with ice to peel them, then milled them into the measuring cup) made 5 pints, and that's with reducing the peppers and onions to less than half of the original recipe (that used 16C tomatoes). So a half batch should have been 8C peeled tomatoes, 4 bell peppers (app. 5C?), 3 onions (app. 2C), and 1C of vinegar to make 3.5 pints. I used 10C milled tomatoes, 3C peppers, 1 onion (slightly under 2C), and 2C vinegar and got 5 pints. I made sure the big chunks of onions (I roughly chopped them) were used for dinner, the peppers are in smaller pieces. Do you think it's safe to can the 4 pints I have left (after reheating of course)? I have adjusted the recipe in my Word document for the spices (Malna used a spice bag), I will go off that from now on so I don't get confused with looking at original amounts. And I think I'm going to change the white vinegar to ACV ;-) Sorry for the hijack. This post was edited by ajsmama on Sun, Sep 8, 13 at 18:34
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annie1992
15 years ago
Oh yes, it's one of elery's favorites too, the red stuff, with the rooster on the bottle!

Annie
mustangs81
15 years ago
Another vote for the rooster, I like the natural flavor. I just discovered that it comes in flavors.
jude31
Original Author
15 years ago
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
jimster
15 years ago
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
teresa_nc7
15 years ago
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!
jimster
15 years ago
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
arley_gw
15 years ago
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
jude31
Original Author
15 years ago
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
User
15 years ago
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 !
jessyf
15 years ago
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,
annie1992
15 years ago
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

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