I am combining these two together because they are basically the same sauce, just different consistencies and maybe slightly different heat levels. Sriracha Sauce from Huy Fong Foods has become almost as ubiquitous and Tabasco these days, and you are seeing it added to everything in restaurants and in recipes. The sauce originated in Thailand and is allegedly named after the Si Racha, but the Huy Fong version is made right here in the U S of A and always has been.
It is made from red jalapenos and it is definitely not one of the hotter sauces, coming in at 1,000 to 2,500 Scoville Units. But it still packs some heat and can give a kick to any dish it is added to without sending you running for a fire extinguisher. It has a tanginess and slight sweetness to it, with a nice, salty balance (but not overly salty). It also has a slight funk to it that gives it that unique flavor and that comes from the fermentation process of the chilis.
Chili Garlic sauce is the one that comes in the non-squeeze bottle and it is essentially a chunkier version of Sriracha (it also has less sugar). If you look at the ingredients on the two different bottles, they are exactly the same. But you can see the seeds in the Chili Garlic, and it definitely brings a bit more heat with it. If I am eating Asian food, this is almost always the one that I am spreading on top. But Sriracha will work just as well. Sambal is made by Huy Fong as well as is basically Chili Garlic sauce without the garlic.
These sauces are not just for Asian food as they are very versatile and I add them to many different dishes when I want to boost the heat a bit. They do tend to give an Asian twinge to the food they are added to, and that comes from the (secret) spices added as well as that funkiness of the sauce. But don’t let that hold you back. Once you have added Sriracha to queso, you will probably never make it again without the sauce (watch for an upcoming recipe). And you can try it in any of a number of things to see what you think it pairs best with.
Creator David Tran first started making hot sauce in Vietnam, but later made his way to the United States as a refugee. He did not find any hot sauces like those in Asia while in this country and started making his own in 1980. The little business he started has now become a globally recognized brand, and Sriracha has become a fixture in restaurants and supermarkets. There is a very interesting documentary on Tran’s sauce—titled appropriately enough Sriracha–that you can watch on Amazon if you have Prime membership or Tubi TV for free. It’s only about thirty minutes and worth a look.
Tale of the Tape:
Ingredients: Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite, xanthan gum
Serving Size: 1 Teaspoon
Calories: 0
Fat: 0g
Protein: 0g
Carbs: 0g
Sodium: 75mg