Huy Fong Tuong Ot Sriracha

Category: Hot Sauce Style: Thai (style) table sauce Commercial Product: Yes Product of: USA Manufacturer: Huy Fong Foods Website: Visit Ingredients: Chili, Sugar, Salt, Garlic, Distilled Vinegar, Potassium Sorbate, Sodium Bisulfite and Xanthan Gum.

JayT's Rating:  4.4  (2)

Label/Packaging: This is about as confusing of a label as I have ever seen. It is really just white lettering printed on a clear plastic bottle. Not that hard to read when full, but when emptry, a nightmare. The familiar rooster and the green cap is about the only identifying characteristic.

Appearance/Aroma: The appearance of this sauce is that of ketchup. Very deep reddish orange. It appears to be very smooth, but thick. As far as aroma, HOLY GARLIC!!! I happen to love garlic, so that doesn't bother me. It is overpowering though. Hard to pick out much else. I thought I could smell tomato paste, but I don't see it in the ingredients. There also seems to be a sweet aroma from something. It must be the chiles.

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.

Heat Level: 1.5 From Nada to Naga (0-10, 10+ being Extreme) Suggested Uses: I love this sauce with Mexican food like tacos or enchiladas, Chinese food such as egg rolls and rice dishes, cheesesteaks, french fries, sushi, and use it very often in marinades for all sorts of meats.