There's a thread on RVF's favorite hot sauce, but nothing specifically on sriracha. Sriracha is a chili sauce of Thai origin, and usually includes at least vinegar, garlic, sugar, and salt.
Now in the US you're likely to be familiar with the Huy Fong rooster sriracha, made in California.
![[Image: 54f94f6948da1_-_sriracha.jpeg]](http://del.h-cdn.co/assets/cm/15/10/54f94f6948da1_-_sriracha.jpeg)
Just typing 'sriracha' into google images brings up photos only of this brand.
Needless to say, this isn't the only sriracha out there, and to me it tastes a bit bland. Spicy, and quite thick as opposed to some other more watery srirachas, but not the most flavorful for my taste.
Two brands that I prefer to the rooster brand are Panich and Shark brand sriraja.
![[Image: 20130611-sriracha-taste-test-sriraja-panich.jpg]](http://www.seriouseats.com/images/2013/06/20130611-sriracha-taste-test-sriraja-panich.jpg)
![[Image: sriracha.jpg]](http://www.thaifoodandtravel.com/images/sriracha.jpg)
They are both lighter colored than the rooster brand, more watery, made in Thailand, and less spicy. I just add chili paste if I want to kick it up a notch (sambal oelek is good for this task).
The Panich is a bit on the garlicky side, which I dig. So far the Panich is my favorite brand, but I'm no connoisseur. Which sriracha do you gentlemen use?
I've also considered making my own sriracha - the ingredients are readily available and it would turn out less sugary and thicker than store bought srirachas. Anyone have experience with that?
Now in the US you're likely to be familiar with the Huy Fong rooster sriracha, made in California.
Just typing 'sriracha' into google images brings up photos only of this brand.
Needless to say, this isn't the only sriracha out there, and to me it tastes a bit bland. Spicy, and quite thick as opposed to some other more watery srirachas, but not the most flavorful for my taste.
Two brands that I prefer to the rooster brand are Panich and Shark brand sriraja.
They are both lighter colored than the rooster brand, more watery, made in Thailand, and less spicy. I just add chili paste if I want to kick it up a notch (sambal oelek is good for this task).
The Panich is a bit on the garlicky side, which I dig. So far the Panich is my favorite brand, but I'm no connoisseur. Which sriracha do you gentlemen use?
I've also considered making my own sriracha - the ingredients are readily available and it would turn out less sugary and thicker than store bought srirachas. Anyone have experience with that?
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![[Image: sriracha-large_vs.jpg]](http://organicvillefoods.com/wp-content/uploads/2014/08/sriracha-large_vs.jpg)
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