Skip to comments.Report: Sriracha shipments to resume this month
Posted on 01/12/2014 9:11:14 AM PST by T-Bird45
In December, the maker of the beloved hot sauce was forced to halt production after neighbors filed a lawsuit over "spicy odors that residents say caused a raft of health issues."
That news struck fear in the hearts of hard-core Sriracha fans, with some calling it a Srirachapocalypse and others going to extremes to stock up on the condiment.
(Excerpt) Read more at foxnews.com ...
I love hot sauces, but Sriracha sauce has far much potassium sorbate (preservative) for my taste. The metallic/saccharine taste of the preservative dominates the flavor, IMHO.
Have added a small strip of it to my fave hot dog recipe.
Split the dog down the middle and open and cook till slightly scorched in a skillet, serve on a bun which has been opened and pressed gently with a light stirring bowl atop it and slightly browned on the dog side in another skillet.
Then served with three strips of yellow mustard and one of "rooster sauce."
Uh oh, wonder if thinking of the preservative will ruin it for me now. Lol. It is a problem because they are sold in such big bottles and they last forever.
Good news! Love Sriracha!
No shortage of the stuff here in Tulsa OK area. Saw plenty on the shelves at Walmart and at our local grocer Reasor’s just yesterday.
you know this product , made in America by a Vietnamese immigrant entrepreneur , is not the real deal . Genuine Sriracha Sauce is made in Sriracha Thailand , a coastal town just south of Chonburi and north of Pattaya . The true Sriracha sauce is much more orange in color and not this artificial bright red . It is also hotter and a bit sweeter . It was originally developed as a dip for seafood , mollusks in particular ,although it goes well on padthai . This genuine Sriracha sauce is often found in small Thai or Laotian mom & pop groceries and is usually distro’d by larger Asian foods wholesalers . Look for it , compare . I have to wonder if the U.S. producer of Sriracha pays any royalties to the Thailand based producers ? He uses their name , and he’s not even Thai .
Do you know how to tell the two apart? I’d like to know.
Sorry. My wife says I have ruined a lot of foods for her with my tasting comments... Sriracha is a standard condiment in pretty much every Vietnam/Thai hole-in-wall restuarant (which I love) so I totally understand the need for some kind of preservative in it.
True, I get the real thing in small 8oz jars, has much better flavor than the stuff in the giant bottles that would last me forever.
I’m also in Tulsa but don’t keep it at the house so I never paid attention to the store shelves. I do use it at my favorite Chinese buffet in Fontana Shopping Center.
well one is orangeish and the other (US ver) is bright red
One says Made in Thailand and the other says Made in USA
taste test and compare
Exactly how is the Huy Fong product’s color “artificial” when the base is a ripe, red jalapeno? Not doubting your comment on the native-made Thai version, sounds like something I ought to look for the next time I go for padthai.
I bought small sriracha bottles from Trader Joes. I could be wrong but the only preservative on the label is xanthan gum for freshness.
looks like massive use of red dye to me
over there they do not use Jalapeno’s either .
The pepper is called prik chee fah , or prik kee noo
probably they use both
Google : Thailand sauce sriracha
you can clearly SEE the differences , under Images
a nice little seaside place
20 minutes drive up the highway from Pattaya
Interesting Google search results — looks like a trip to a local Asian market would be educational.
From someone who grows chile for a living if they are using a fresh red chile that is the correct color. The puree I have in my freezer is the same color and it is pure pureed fresh red chiles. They use color from red chile to make dyes.
where do you grow chilis and what varieties ?