After going through my hot sauce haul the other day, I had to decide on whether I should try sauces by brand, or by type. I decided that pepper/type was the way to go! So get ready for this week’s theme: Sriracha! Strap in because this fermented goodness is going to be on everything we eat this week.
What is Sriracha?
Sriracha is a hot sauce made from chili peppers, vinegar, garlic, salt and sugar. The first part of this sauces production involves actually fermenting a thick paste, which is part of what gives Sriracha its signature flavor.
Sriracha’s History
Sriracha was first founded in the 1940’s in Thailand. The town it was made in was called (wait for itttt) “Si Racha! The creator was a woman named Thanom Chakkapak. It is believed to based on a Cantonese sauce of similar qualities.
It found its way into the US market in the 1980s by Huy Fong Foods. They provided us with the signature Rooster sauce that we all know and love.
In 2020, due to supply issues, Huy Fong Foods had to change their pepper distributor, and many hot sauce enthusiasts have noticed. They claim that the sauce is not the same as it once was. This has created a window of opportunity for many other sriracha companies to enter the market and try to claim the throne.
How is Sriracha made?
Sriracha is first made by combining the solid ingredients (typically Red Chili Peppers, garlic, salt and sugar) into a blender with a little bit of water. The blending is done lightly because the paste needs to be chunky and thick at first.
Once your paste is made, it needs to ferment. It is transferred to a jar and covered (to keep pests out) and left in a cool dark place for a few days. Once the paste shows signs of fermentation (bubbling) it is then combined with vinegar and blended until smooth. Afterwards it is simmered to thicken the sauce and kill bacteria before bottling.
What Sauces Will be Reviewed This Week?
This week you can expect several Sriracha suaces, including variations from Melinda’s, Tabanero, Hellmann’s and more. We are going to kickstart things with a review of the Crying Thaiger Sriracha sauce! This one is a definite keeper!
Update: July 13th, 2024
Sriracha week has come to a close. Sriracha has very little variation, but despite this, we reviewed some interesting ones this week! See all of Sriracha Week’s reviews below:
Stay tuned for next week’s theme! I wonder what kind of setting I am going to stage the bottles in this time!
