It is everything that catsup hoped to be. Wonderful stuff. I’ve had it in my kitchen more or less for 15 years (not the same bottle).
I probably need to take a lesson in poll administration. Clearly, the people who are familiar with the name are much more likely to respond. But I’m glad that there are so many fans, with many of you having used it much longer than me.
I’ve tried it and found it to be ok… it seems to overpower foods rather than enhance them. The best stuff like it I’ve ever had is from China Bowl Select, Chili Puree with Garlic… it’s smooth instead of having flakes and the ingredients are simply water, red peppers, cayenne peppers, rice vinegar, garlic. Amazing stuff though I fear it may have been discontinued. 
Never heard of it and I don’t think I’ve ever seen it at a restaurant - but I could have missed it.
I love sriracha. I also love saying “sriracha”. Sriracha sriracha sriracha.
Whenever we make sushi at Casa de Lightnin’, it’s a necessity- can’t make spicy tuna and shrimp without it. I also like it on eggs- it’s slightly sweeter than, say, tabasco. It’s very easy to overdo it, though- that stuff can be hot.
Yes, yes and yes. The garlic version is teh bomb!
Yep… that and the last bit of a jar of Sambal Oelek IIRC. (Along with a half-dozen other hot sauces for varying occasions).
It has a much stiffer consistency, and so will stay where you put it much better than regular tabasco, etc. Plus it tastes great. 
Yes and yes. It’s in the hot sauce collection. Great with eggs, among others.
Yes. Fantastic stuff. It’s on the kitchen table on every Asian household in Sydney, and on mine too. It’s the basic, default chilli sauce for me. I love others such as Tabasco and even oddities like “Scorned Woman Sauce”, but they are specialties. Sriracha goes on anything you want to add a pit of heat to. It’s standard in any pho restaurant I’ve ever been to.
Also bear in mind that there are quite a few different brands. I wouldn’t be able to tell the difference. they all taste wonderful, and they all have the same style of clear bottle with white writing and green cap. I think “Sriracha” is actually a place in Thailand, not a brand.
I also have it at home, and it annoys me when they try to subsitute a different, less expensive kind in the bottle.
But for me, a well-made Thai dish shouldn’t need it. I’d rather cook in the spiciness and other flavors. I use it as a kind of last resort, easy seasoning.
I’ll move this food thread.
Moved from IMHO to CS.
I’ve run out of veins to inject, so I squirt it into my tear ducts and up my urethra.
Strangely, this is one of the few things I don’t like it on. I think Sriracha is too strong for eggs by themselves.
My favorite application is on pizza. Mmmmm…
- Yes. (alternative to sambal oelek if you can’t find the latter for love nor money)
- Yes. (although I usually tend to go up in flames if I use more than the merest drop despite a history that should have produced cast iron innards – go figure)
I never knew what it was called. We just call it rooster sauce.
I always have a jar of the chili-garlic kind in the fridge. It’s great to use when a dish just needs something, but you’re not sure what. What it usually needs is some rooster sauce.
Just realizing that I neglected to answer the question. I actually keep a bottle at home and at the office. I find I actually need it more at the office. It helps me devour the bland cafeteria slop that I get stuck with most days.
I like it, but I had a large bottle last me for almost two years since nobody else I’ve ever lived with would touch it. When I finally used it up, I experimented with other hot sauces (including Tabasco Chipotle, a favorite of mine, and a nice peach hot sauce) and haven’t gotten around to getting another bottle of Sriracha yet.
My brother turned me on to Rooster sauce several years ago…
I’m clean now, but they say you never lose the monkey.
- Yes.
- At the moment, yes. It has a good flavor, but unfortunately no heat at all (at least to my tastes). I’m considering purchasing some capsaicin-extract-style hot sauce and mixing it with various good-tasting but not-hot sauces like Sriracha and Cholula so I can have good flavor and good heat once again.
I’ve had some version of sriracha sauce. I liked it, and it would be easy enough to get, but I don’t keep a bottle of it on hand. I’m partial to jalapeno sauce and tabasco-style sauce. After that, Matouk’s or Creole hot sauce would be my other choices.