Huey Fong Sriracha Hot Chili Sauce (28oz) Review
Andrew Knowlton, restaurant editor at Bon Appétit magazine, predicts sriracha will be one of the biggest food trends of 2010!
Knowlton was a guest on the CBS Early Show and shared, "If you walk into any chef's kitchen or home, you will find sriarcha. Sriracha is a hot sauce with flavor -- it livens up every dish you put it on."
There are many sellers offering sriracha on Amazon.com. I recommend you compare the shipping charges of each. You can save by buying in quantity (and sharing with friends and relatives). Many supermarket chains are now carrying sriracha for or less per bottle, again depending on the size.
Once only found on Thai or Vietnamese restaurant tables, a bottle of Sriracha (sree-RAH-cha) Hot Chili Sauce is now a telltale sign of a great eatery, whether it is on a sidewalk hot dog stand, a family hamburger joint or my favorite Asian restaurant.
Last year, New York Journal News reporter Kara Newman provided some background about the condiment nicknamed "Thai ketchup." Here's an excerpt:
[[The two most commonly-found brands are Huy Fong, which sports a white rooster on the label, and Shark. (Supposedly, the shark is in homage to the shark-infested waters off the coast of Sriracha). Shark brand is made in Thailand and is used widely there as well as imported to U.S. stores and restaurants. Huy Fong is made in California by a Vietnamese immigrant, David Tran, and is the U.S. favorite.]]
Sriracha is made of sun ripened chilies that are ground into a smooth paste with garlic. The sauce is nearly as thick as ketchup, which makes the squeeze bottle a handy way to deliver a spicy kick to your favorite foods. Speaking of ketchup, a little sriracha can add a nice kick to ketchup or your favorite dipping sauce without overpowering the other ingredients.
Newman's story featured recipes were adapted from Greg Gilbert, Jackson & Wheeler.
Sriracha Remoulade
1 cup mayonnaise
1/4 cup sriracha
2 tablespoons red wine vinegar
Whisk together until smooth. Serve as a dipping sauce with fried calamari rings.
Fried Calamari
1/2 cup calamari
1 cup milk
1 cup flour
1/2 cup semolina
Vegetable oil for frying
Salt and pepper
Soak calamari rings in milk for about 20 minutes; drain.
In a bowl, combine the flour and semolina. Dredge the calamari in the flour mixture, and shake off the excess. Heat the oil to 350 degrees, and fry the calamari until golden brown. Season with salt and pepper and serve with Sriracha Remoulade.
Sriracha Spicy Buffalo Wings
6 chicken wings
Oil for frying
3 tablespoons Frank's Red Hot Sauce
1 tablespoons sriracha
1 tablespoons butter, softened
Baby mache or other lettuce to garnish
Fry the chicken wings until crispy. In a bowl, combine the red-hot sauce, sriracha, and butter. Toss the wings in the sauce and serve. Garnish with baby mache or other lettuce.
In summary, I grew up with pepper, salt and Tabasco pepper sauce on the table for breakfast, lunch and dinner. Did sriracha replace my bottle of Tabasco? Yes. Sriracha is hotter but with a light, sweet finish that sets it apart from the vinegar tang of other pepper sauces.
Rating: Five stars
Huey Fong Sriracha Hot Chili Sauce (28oz) Feature
- Sriracha Hot chili sauce
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Customer Reviews
Should be in Every Kitchen - better than Tabasco but to be frank there is NOT a stunning difference between the two - Opinunated - USA
A potent hot sauce with interesting (yet vague) flavor notes. Not quite as hot as Tabasco on a drop by drop basis, nevertheless it is quite hot even when used in very small quantities. This is NOT a watered down hot sauce like Franks, etc.
While Tabasco seems to impart mostly heat along with a bit of a vinegar - this product has far more subtle tastes going on beyond the heat, yet the heat is considerable and dominates. It also lingers, on your taste buds, far longer than Tabasco
To be very clear - I like this product and, in my view, it would be a wise substitute for Tabasco in almost every kitchen.
I doubt many households will go through a bottle in a year. As I said: this is potent stuff.
I wanted to say in my review that this sauce had a hint of tomato yet there are no tomatoes listed on the ingredients. I suspect what I thought was tomato is simply the sun ripened chilies and the added sugar listed on the ingredients. But to be clear - heat - lingering heat - is the primary taste
I like this product and I'd recommend its purchase, but I'm not sure it rates 4 or 5 stars - the overall flavor does not strike me as perfectly balanced or in any way exceptional. There really is just one major taste - heat - and then only a vague hint of something else which seems to be chiles, sugar and garlic. But chiles, sugar and garlic certainly beat the mild vinegar aftertaste evidenced in Tabasco.
For the .99 I paid locally for a 28 Oz bottle --- I'm glad to have it on hand and it has become a staple within my pantry.
As another reviewer recommended - given the potency of this stuff - you probably only want a single bottle on hand. Larger quantities will deteriorate over time. I'd recommend you purchase this locally and not in the 2/3/6 packs offered on Amazon.
Simply amazing - Pla77 - Phoenix, AZ United States
This is my favorite multiple use hot sauce, hands down. Don't be fooled into thinking this is low brow either, they use this on Iron Chef and they know how to make a meal!
A few foods I recommend trying this on:
Chicken Shawarma
Gyros
Sushi (mix some in with your wasabi and soy sauce)
Cheese Quesadilla
Macaroni & Cheese
Eggs on toast
An few extra notes: It is very hard to distinguish Sriracha from ketchup just by looking; it is similar thickness, color and consistency. I would give it a 3/5 on the hot scale, with 2/5 being a med-hot buffalo wing, 4/5 = 1st degree chemical burn on the lips, 5/5 = strait additive only sauces. If you can take the hottest of store purchased salsas and buffalo wings this will be similar and have no long term discomfort/burning.
Usage may vary, void where prohibited
Jun 05, 2010 16:12:05
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