Sriracha sauce

[veremchuka]

I've read about it here but never could find it until today. I tried it on some noodles and it is good, not as hot as I expected but my scalp was sweating (always a good sign of heat) and my mouth/lips burned for a while.

The brand name is Roland. Are all Sriracha chili sauces basically the same or are some much more or less hot than others?

Also it doesn't state to refrigerate it, should I?

Thanks.

 

[Dimsumkid]

We don't bother to refrigerate ours. Roland isn't the brand we use or ever tried. We use Tuong Ot Sriracha by Huy Fong Foods, Inc. There's a big rooster on the bottle. This seems to be the brand used in most Asian restaurants in Chicago.

 

[ronin]

It's manufactured right up the road and rightfully ubiquitous around here. I refrigerate mine but I go thru a bottle every 10 yrs or more.

 

[martyb]

My (former) brother-in-law, who is Thai, used to bring some back from his visits back home to Thailand. I don't remember the name of it, but it was pretty doggone hot, and really good too. He was quite a chef. I really hated when they divorced...

Turned out that during much of their marriage (he & my sister) he had been keeping another "wife" back in Thailand. He supported her financially, among other things. Apparently, my sister didn't find out until a few years down the road. He couldn't understand why she refused to accept the situation, as apparently it's common for men, at least from well-to-do famlies like his, to have a spare woman on the side, taking care of her as his wife.

Anyhow, my sister gave him the boot. We all hated it, because before we found about all this, we all thought the world of him. He was so soft-spoken & polite, treated my parents like they were his own, and was just an all-around nice, humble guy. Sis wasn't buying the spare wife thing, though. lol Oh well.....

 

[Midpack]

We don't bother to refrigerate ours. Roland isn't the brand we use or ever tried. We use Tuong Ot Sriracha by Huy Fong Foods, Inc. There's a big rooster on the bottle. This seems to be the brand used in most Asian restaurants in Chicago.

Restaurants don't refrigerate it, you see it on tables in some places, so neither do we. We like it, it's sorta like Tabasco with garlic and we love garlic, so it's basically replaced Tabasco in our house. YMMV

Hot sauce smackdown: Tabasco vs Sriracha - Chicago Tribune

 

[WhoDaresWins]

I checked what I have in the fridge, and it is a bottle of the "Rooster" (Huy Fong Foods) Siracha. I use it mostly in soups. I go through a bottle maybe every couple of months.

I keep a bottle of Tabasco, one of Cholula and also a small jar of Goya Pico de Gallo salsa on hand, too, as I like different condiments in various things. Tonight I made an omelet and topped it with with the salsa...my stripped-down version of huevos rancheros.

 

[photoguy]

I thought Siracha was the brand name (it turns out ours is Huy Fong foods).

I usually rotate through different hot sauces. Stuff I like includes fresh ground pepper (I use a ton), chili pepper flakes in sesame oil, chollula, some jamaican habanero sauce, etc.

 

[audreyh1]

Great stuff! (rooster bottle)

I do a lemongrass chicken stir fry and copious amounts of this sauce are added at the end - yum!

 

[HFWR]

Good on burgers!

 

[panhead]

This stuff is awesome! I cook up some eggs with green peppers and onions, sometimes some ham, put em' in a tortilla and put this stuff all over em'! It's excellent! Also great for soups, stir-fry, etc...

 

[jon-nyc]

Love ours, we've used multiple brands. We refrigerate it, no real reason other than we have more room in the fridge than in our cabinets generally.

 

[bUU]

I keep on confusing Sriracha with Sambal Oelek - they're not really the same thing, but I tend to use them interchangeably and actually prefer the latter. I've used it three times this week, in a noodles and peanut sauce recipe, in a basic chik'n stir fry recipe, and to kick-up a mild take-out Thai dish that was really too mild.

I do refrigerate them all, just out of habit. I have a more Tex-Mex hot sauce that I use in things like Red Beans and Rice and Chili, which I leave out. <shrug>

Related article on the various chili sauce/paste options...
The Stew: Sriracha faces off against sambal oelek and chili garlic sauce

 

[BOBOT]

The Huy Fong Foods (Rooster) is good. I read an article maybe a year ago about the family that started making the stuff in the US. Interesting.

Also excellent is their Chili Garlic Sauce.

 

[bltkmt]

Fantastic stuff...we use it liberally in our household on noodles, eggs, potatoes, etc. Ours has the rooster on the bottle and a green twist-spout.

 

[GalaxyBoy]

I used to assume that hot sauces didn't need refrigeration and that the chiles would somehow preserve them, until I opened a bottle of habenero sauce and it spewed out with great force and continued to gush like a geyser. Ewww.... Ruined an entire pot of chili, too.

YMMV.

 

[Retire2013]

Mine has a rooster on it. I refrigerate mine but you don't have to. Try it on pizza. It's really good on pizza. Do it this Super Bowl. Put it on hot buffalo wings, etc. Goes really well w/ that kind of stuff and, of course, w/ any kind of noodles. Yum!

 

[skyvue]

There are various brands of the stuff but they all certainly do not taste the same. You want to get the Tuong OT Srirachua by Huy Fong Foods (Rooster and Green Top). I have bought the cheaper "knock off" versions and was disappointed.

I love the stuff. I put it on my grilled chicken breasts, in various kinds of soups, over steamed vegetables and mix it with a little ketchp to make my own coctail sauce for shrimp.

 

[veremchuka]

Guess what I saw in the grocery store today - the Sriracha sauce with the rooster on the bottle. I tried some and it is a bit hotter than the other one I bought. Still not hot enough for me but I like it.

 

[photoguy]

Just picked up a bottle yesterday of chili-garlic sauce from the same company (huy fong). Can't wait to try it.

 

[caninelover]

Love the stuff. Yesterday I put together a quick dinner: egg noodles, canned chopped hatch green chiles, onions. mixed with sriracha and some on the top too. yum.

 

[prof12]

I bought a bottle after reading these comments. I boiled some linguine in chicken broth and water. When it was al dente, I drained it and added 1/2 a bottle of sweet and sour sauce, some chopped fresh cilantro and a liberal dose of the siracha sauce. It was delicious, at least in my opinion. And quick and easy too.

It would be great to have others share their recipes like panhead's eggs. Thanks.
Prof12

 

[NW-Bound]

The Huy Fong Foods (Rooster) is good. I read an article maybe a year ago about the family that started making the stuff in the US. Interesting.

Also excellent is their Chili Garlic Sauce.

I don't have a bottle of this sauce in my fridge now, but have had it, and did not know that it became ubiquitous.

This prompted me to search the Web, and I found a story about the Vietnamese immigrant who started this business: A chili sauce to crow about -The NY Times.

An excerpt follows.

Some American consumers believe sriracha (properly pronounced SIR-rotch-ah) to be a Thai sauce. Others think it is Vietnamese. The truth is that sriracha, as manufactured by Huy Fong Foods, may be best understood as an American sauce, a polyglot purée with roots in different places and peoples.
​

The article said that indeed, the town of Sriracha in Thailand did not recognize this sauce as coming from there.

David Tran, the 64-year-old founder of Huy Fong, was bewildered that his sauce that was aimed for Asians got used in ways he did not imagine. I also found that Bon Appétit magazine named this Sriracha sauce "Ingredient of the Year for 2010".

 

[audreyh1]

Amazing story. Thanks for the link!

 

[mh]

I bought a bottle after reading these comments. I boiled some linguine in chicken broth and water. When it was al dente, I drained it and added 1/2 a bottle of sweet and sour sauce, some chopped fresh cilantro and a liberal dose of the siracha sauce. It was delicious, at least in my opinion. And quick and easy too.

It would be great to have others share their recipes like panhead's eggs. Thanks.
Prof12

Rub a generous amount over a tri tip roast and throw it on the barbecue. Roasting it like that will result in less spice/heat. I usually let it sit for an hour or two in a ziplock bag but that's not a necessity.

 

[freebird5825]

Just picked up a bottle yesterday of chili-garlic sauce from the same company (huy fong). Can't wait to try it.

The mention of the Rooster triggered a memory...where had I seen that image before ?
I just rediscovered a jar of the chili-garlic sauce on the bottom shelf of my refrigerator door. I have used it in chili as a source of heat before I started growing my own hot peppers.
Time to pull out the jar and kick it up !