Huy Fong Tuong Ot Sriracha
Huy Fong Sriracha is a sauce that is often discussed and debated. I think it is time that I weigh in and give my thoughts. Is this sauce worthy of being on so many grocer's shelves? Should it be in your fridge? Let's find out. First of all, what is this sriracha? It is the American version of the Thai table sauce of the same name. The sauces are very different however, the Huy Fong version is much milder, sweeter, thicker, and more garlicky than its authentic Thai counterpart. The heat is provided by red jalapenos instead of the Thai chiles in the Thai version.
The taste is sweet, savory, garlicky, slightly salty, and complex. I think there has been some fermentation done with this sauce. The texture is very smooth and thick. It is about the same consistency as ketchup. The heat is very minimal to say the least. I would compare it to a store bought cocktail sauce. Not that it has horseradish, but has about the same heat level.
Overall, I think the best thing about this sauce is its versatility. This is where the Huy Fong American version and the authentic Thai table sauce converge. You can literally use this sauce for anything. Ketchup was replaced by salsa as the number one condiment in the US for several reasons. One of which was that Americans like a little spice in their condiment. This sauce gives you that. It is spicier than ketchup and can be used in all the same ways. Let's look at some of the ways you can use this sauce.
*Is the heat level on par with the name/ingredients/marketing, etc.