I like to add it to my pasta sauces. If I make ramen, I mix it with that, or any soup with broth, it’s good. I haven’t tried the mayo combo but it sounds like a good idea.
The second ingredient is… sugar. Which I’d regard as something of a filler in most shelf foods…
Yes, and vinegar is a very underrated seasoning, in my opinion. I find it’s presence in pepper sauce to be a bonus.
The sugar is obviously why the masses find it so appealing. (That isn’t a knock—I love the stuff too.)
I’ve mentioned elsewhere that I like to fry my hotdogs in a bit of oil, drop them in the buns, then slather with chunky peanut butter and Sriracha. Excellent.
I also like to mix Sriracha with ketchup for dipping my grilled cheese sandwich into. Yum.
Good on fried eggs, on pizza, in soup, and a host of other things.
I discovered the rooster back in '98. It wasn’t easy to find in south Georgia back then. I’ve been eating it daily since then. Lately, I have been using Huy Fong chili garlic sauce more, and I have to travel an hour one way to get it, so I usually buy three or four jars at a time.
Not really for sriracha. If you find the Huy Fong stuff sweet, you should check out the actual Thai sriracha.
I don’t find it sweet, nor am I surprised to find sugar in it… I am merely surprised to find it the second ingredient, ahead of salt, garlic and vinegar.
I doubt a sugar hit is any part of its popularity. I know many cooks use a dab of sugar in tomato-based recipes to kill the acidic bite. I suspect it mellows the chili flavor from a sharp bite to a warmer, more flavorful one.
Good stuff; I think it’s a permanent replacement for Frank’s but only that - Tabasco and Spontaneous Combustion (very flavorful habanero) remain my staples.
It’s pretty typical for sriracha. Shark brand, which is a Thai brand and one of the popular ones for foodies, lists their ingredients by percentage, and it breaks down thus: chiles 35%, water 25%, sugar 20%, garlic 10%, salt 5%, vinegar 5%, so you get an idea of what sriracha sauce usually is. Sriraja Panich, another Thai brand, lists this on their ingredient list: "spur chilli, sugar, garlic, acidifier, water, salt. (“No preservatives. No artificial Coloring, and No MSG.”)
The Thai brands taste sweeter to me than the Huy Fong stuff (which also has a decent kick of sweetness, but not quite the sweet & sour of the Thai brands.)