You’ll never go back to ketchup again.
I collect hot sauces. I like them all, and Sriracha is just another one. I don’t find it distinctive or all that different from many Mexican types. I seem to always fall back on the old standby, Tabasco red.
The grocery store has so many hot sauces, it’s going to take more than a lifetime to try them all.
:smack::smack::smack::smack::smack::smack::smack:
Hoist by my own petard. Sorry Flander, for being all Spellier Than Thou.
And, can I just say: :smack:
Sigh. Thank gosh the stuff itself is worth this shame and humiliation 
Acsenray said that the bottle has been registered and since abandon I think the only story I’ve heard is that he’s refused to register the name sriracha. Anyways, it should be noted that other sriracha makers are certainly copycatting his bottle now.
Well I’ll be the dissenter. I have no need to for it, It’s way too sweet, and debatable whether it hot enough to be a hot sauce. It is garlicy ketchup, and since I was about 6 I haven’t liked putting stuff that sweet on savory food.
A quick check on line and it has 1 gram of 5 sugar of 5 for 20% and ketchup has 22.97 grams per 100 for 23%, so, damn near as sweet.
Oh, it’s certainly got enough of a bite. It’s spicier to me than Tabasco. (Not that Tabasco is all that hot, but it’s certainly a hot sauce. Calling it garlicky ketchup understates the amount of heat by an order of magnitude or two.) The sweetness, though, does make it quite different than the Mexican or Southern US sauces. I don’t like the way sriracha pairs with Mexican food, but it works great for Asian foods where that sweet and hot pairing just seems more familiar. Sriracha doesn’t taste as “bright” to me as most hot sauces. I tend to use it more as an ingredient than a condiment, but for those sandwiches I just quickly want to spice up, a squirt of it does well.
No worries. I was about 4 rum & coke’s down at that point so I’m surprised my post contained actual words.
Wait what? checking pantry for peanut butter
Chunky works best. I fry the dog in a pan with a little oil, stick it in a bun, slather PB on it to taste, then add some sriracha. It sort of violates my rule of no ketchup on dogs, but it’s really an interesting variation on the typical hot dog.
If you want to taste something amazing, mix Sriracha with Kewpie Mayo.
That is the generic ‘spicy sauce’ used by sushi chefs for things like a spicy tuna roll. There’s a story that the name comes from a QP designation on some variety of the mayo. I’ve never had Kewpie brand, but I’m told it’s a little eggier than typical mayo, and it has rice wine vinegar in it.
One bottle design registration has been abandoned. Three bottle design registrations are still live.
Nah. Sriracha has no tomatoes, so I’d say you’re fine in keeping with the “no ketchup” rule. (Assuming “ketchup” here to mean tomato ketchup, as it usually does in the US.)
WIN!
To those who say Sriracha isn’t hot, I’m wondering if batches vary or something.
Just did a taste test between generic LA style vinegary hotsauce, and Sriacha was much hotter. Almost too hot!
For me, a new bottle starts out hot but by the time I get to the bottom it’s noticeably milder.
It takes m,e a while to go through a bottle though.
This is exactly what I do too. It must be chunky peanut butter. I find smooth melts too much and gets all drippy. It works well with steamed dogs too, but fried is better. I call it a “Thai Stick”.
One of my favorite snacks is chunky pb (Adam’s usu.) on saltines with a happy face made of sriracha. It’s like eating delicious,delicious emojis. Stupid but tasty.