In Thailand, Sriracha is frequently used as a dipping sauce, particularly for seafood. Beyond its native boundaries, Sriracha serves as a general-purpose hot sauce, appearing as a condiment for Vietnamese pho, a topping for sushi rolls, and glaze for Buffalo chicken wings.
The first mass-marketed, Thai-produced Sriracha was made by Sriracha Panich
Sriracha Panich was taken over by the Thai Theparos Food Products Public Company Limited of Thailand, which continued to market the sauce under the label "Golden Mountain Sriracha Panich". It is currently sold under the English label "Sriraja Panich Chilli Sauce". Panich is Thai for commercial.
Sriracha was popularized in America by Huy Fong Foods. This sauce was originally marketed towards Asian-Americans. It is also known as rooster sauce or cock sauce because of the rooster featured on its label. The sauce has grown so much in popularity that there are now cookbooks featuring recipes that use Sriracha as their main condiment. Bon Appetit has featured it as one of their ingredients of the year in 2010.
Ingredients:
- 250g Chili chopped roughly, seeds left in
- 120g of sugar
- 300ml of water
- 2 cloves of garlic
- 1 tbsp of salt
- 1 tbsp of white vinegar
- Place all ingredients into a pan and heat until simmering
- Simmer until the chili is cooked and has a glassy look, the liquid will have thickened to a honey like consistency.
- While hot blend in a blender
- Keep in sterilized jars. This will keep in the fridge for a month.
