I like Lee Kum Lee’s Sriracha. It’s different from original Sriracha.
I also prefer Tamari sauce to Soy sauce. (Tamari is only soy, no fermented wheat.) Kroger’s “Simple Truth” lime has an organic one.
And: HP sauce from UK for meats as well as Worcestershire (which also has a low sodium option.)
Simple truth line* not lime*
Squid brand is the only fish sauce for me.
HP sauce is really good. It’s the tamarind.
Soy is bad news.
Sriracha Recipe from Foolproof Preserving - America's Test Kitchen
Prep: 15 Minutes
Cook: 45 Minutes
Age: 1 Day
Yield: 2 Cups
Why this recipe works: Sriracha is a fiery-red Thai-American hot sauce fondly known
by its loyal followers as rooster sauce. Traditionally, Sriracha is made from a
fermented chile mash, which is a process that can take over a week. We wanted a
simple, streamlined version of rooster sauce we could make at home without the wait.
Our first test consisted of processing chiles, vinegar, water and garlic, along
with a bit of sugar and salt. We cooked the mixture down to a ketchup-like
consistency, which resulted in more of a chili-garlic paste than Sriracha. By
adjusting the ratio of liquid to chiles and garlic, we were on track to a pourable
hot sauce. We also swapped out white sugar in favor of brown; tasters preferred the
richer, deeper notes of the dark brown sugar. We were getting closer to a more
balanced hot sauce; however, we were missing the fermented flavor of the original.
To achieve the unique flavor, we whisked 2 tablespoons of fish sauce into the chile
mixture along with the sugar and salt. A quick simmer on the stovetop thickened the
Sriracha and allowed the flavors to meld. Passing the finished product through a
fine-mesh strainer gave us a smooth sauce.
Finally, we found it crucial to let the sauce sit for a day to develop its flavor
before serving. Although it's tempting to store this sauce in plastic squeeze
bottles, we found it better to store it in glass; the plastic can add off-flavors to
the sauce as it sits. This Sriracha cannot be processed for long term storage.
1 1/2 pounds red jalapeno or Fresno chiles, stemmed
1 1/4 cups distilled white vinegar
1/4 cup water
8 garlic cloves, peeled
2 tablespoons fish sauce
2 tablespoons packed dark brown sugar
5 teaspoons salt
1. Working in 2 batches, process jalapenos, vinegar, water and garlic in blender
until smooth, about 2 minutes. Transfer mixture to medium saucepan and whisk in fish
sauce, sugar and salt.
2. Bring mixture to a boil over high heat, then reduce heat to medium-low and simmer,
skimming any surface foam, until thickened, 18 to 20 minutes. Remove pan from heat
and let cool for 5 minutes.
3. Process mixture in blender until smooth, about 1 minute. Strain Sriracha through
fine-mesh strainer set over bowl, pressing on solids to extract as much sauce as
possible.
4. Using funnel and ladle, portion Sriracha into 2-cup glass bottle. Let sauce cool
to room temperature. Cover, refrigerate and let flavors mature for at least 1 day
before serving. Sriracha can be refrigerated for up to 6 months; flavor will mature
over time.
My two favorite hot sauces are Gray’s Authentic Jamaican Hot Pepper Sauce and Grace Hot Pepper Sauce. They are both made in Jamaica and have very nice flavor, not just heat. Walkerswood is one of several good Jamaican jerk marinades. The Grace brand is a very good one.
A very nice all purpose seasoning is Grace “Caribbean Traditions” Chicken Seasoning, which I especially like to use on cabbage. We buy ours at the local Kroger, but not all Krogers have Caribbean items.
“I also prefer Tamari sauce to Soy sauce. (Tamari is only soy, no fermented wheat.) Kroger’s “Simple Truth” lime has an organic one.”
Same here. I’m also big on oyster sauce. I use that when I am cooking chicken or beef in the wok.
One spice I have been using a lot is smoked paprika. That adds another dimension to rubs.