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Sriracha hot chili sauce
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PattyO
Posts: 883
I used some Sriracha yesterday on a minute steak. Very good. More depth of flavor than Tabasco or Louisiana hot sauce. How do you guys use Sriracha?
PattyO
PattyO
Comments
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If you do a search for it, you'll find a number of great sriracha wing cooks. I did one, and it's very good on them. I also like it on plain chicken, too.
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I've seen it in stores but haven't tried it. How does the heat compare with those two?
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Sriracha contains chili, garlic, water, sugar, salt, and vinegar. LA hot sauce has cayenne, vinegar and salt. I don't know if it's the same chili peppers. Maybe it's the sugar and garlic that define it. I don't have tabasco sauce to compare. I like LA better than tabasco. Probably the difference is from tabasco peppers to cayenne. Sriracha is made in Thailand. A very popular condiment. I was at an Asian market that had a bottle on the table of their prepared food department. Just like we'd have a bottle of ketchup at a hot dog stand.
PattyO -
Heat's a little more intense than Tabasco, but there's flavor to go along with the heat. The heat is a bit more forward -- I guess I mean it hits you right on contact, rather than in the back of your throat the way some things do.
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Now, that sounds really good .I like the flavor of LA sauce and the mild heat of the Tabasco. Sounds like this stuff combines the best of both, but kicked up a notch. I'll grab a bottle this week.
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Very mild,flavorful condiment for any food.
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While it is definitely an Asian condiment, it is made in Rosemead, California...at least, the most popular brand is.
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Mild??? Dude, you have got some tough taste buds.
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I love it on pizza. I also make a bastardized Bang Bang sauce with it for wings, shrimp or anything else using Mayo, Sriracha, Rice wine vinegar and a touch of sugar. To die for. Actually I use it on everything but lettuce and that would probably be good too..lol
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I stir a small amount into white rice.
Mix it with Ketchup. -
I add about two tablespoons to my mustard slather to give it a little kick, great for beef ribs and brisket.
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Take a shot and let me know the heat index!
aka marysvilleksegghead
Lrg 2008
mini 2009
XL 2021 (sold 8/24/23)
Henny Youngman:
I said to my wife, 'Where do you want to go for our anniversary?' She said, 'I want to go somewhere I've never been before.' I said, 'Try the kitchen.'
Bob Hope: When I wake up in the morning, I don’t feel anything until noon, and then it’s time for my nap -
Dynasty brand is made in Thailand.
PattyO -
besides wings( of course).... i use it on scrambled eggs , especially when i make breakfast burritos...rr
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Cool. I will have to look for it when the bottle I have now is gone. It's got a white rooster on it, with a bunch of oriental writing, and then in fine print under the rooster is says, "Made in USA". :huh:
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:laugh: buy another bottle. my first bottle of rooster sauce was tasty, the second was fire in a bottlefukahwee maineyou can lead a fish to water but you can not make him drink it
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I just call it Rooster sauce since I can't figure how to say the name lol. I mix it in ketchup, mayo, mustard, put it on pizza, put it in sauces , just love the stuff! It bring eggs, burgers or fries up to the next level :cheer: And you know if you are making something and tasting it and thinking hhhmmmmm needs something add a splash or two of Rooster Sauce it usually helps a lot.
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I toss it with sauteed green beans,garlic and chopped yellow pepper. Good stuff....and I wouldn't say it is exactly mild. It's also a good dipping sauce.
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I like to use it on scrambled eggs. And anything else you would like a little heat on. Just put some in a vinergaette (sp)to go over beets. Very good.Dave San Jose, CA The Duke of Loney
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I use it on anything that calls for hot sauce. Has a more complex flavor than Tabasco and I can control the heat much better.
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I started using it about a yr ago. Love it. More kick than Tabasco and a different somewhat hard to describe flavor. A little generally goes a long way.
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We have Sriracha around for everyday use, it's really flavorful, and hot, but not kill you hot. We first discovered it at a local Vietnamese restaurant about a decade ago.
It's about 2200 scoville units, and about 44% of a jalapeño. It's rated less hot than Tabasco (which allegedly carries 2500 scoville units) but I'm not so sure I agree with that, Sriracha seems hotter but perhaps that's because of less vinegar.
Still, tasty and we use it for all kinds of dishes despite its Asian ancestry. Makes a REALLY nice addition to Aioli...
Here's the scoville ranking page
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