You’ve seen it in restaurants and on the shelves in the grocery store—tall plastic bottle, green cap and a big rooster on the front. Sriracha sauce has been taking the culinary world by storm with its unique and versatile flavor.
So…what exactly is it? Sriracha is a hot sauce, based on the chili sauces traditionally popular in Thailand (the name Sriracha comes from the coastal city of Si Racha, Thailand). Made with sun-ripened chili peppers, garlic, vinegar, sugar and salt, this sweet, tangy paste is “thicker and not quite as hot as Louisiana-style hot sauces like Tabasco and Frank’s RedHot” (Cookthink). The American version of Sriracha sauce has a heat rating of around 2,000 scoville units, or less than half of jalapeno peppers.
What was once found in a majority of Asian restaurants and markets, this condiment can be found in a variety of multicultural kitchens, restaurants and grocery stores today. The sauce appeals to so many people that the ingredients are listed on the bottle in five different languages.
In the late 1970’s, David Tran, a Vietnamese refugee, immigrated with his family to Los Angeles. When he couldn’t find a hot sauce to fit his taste, he began to make his own, modeling his recipe on hot sauces traditionally popular in Thailand. Sriracha was born in 1980, and Tran sold his sauce out of the back of his van. His company, Huy Fong Foods (named after the ship that carried him out of Vietnam), quickly grew and today over 10 million bottles of Huy Fong Foods Sriracha sauce are sold every year.
How You Can Use Sriracha Sauce
- Drinks (like Bloody Marys or regular vegetable juice)
Intrigued? Your local Sparkle Market has Sriracha sauce on the shelves! Stop by and pick some up today!