I have been obsessing over making this stuff for nearly eight months, ever since Joshua Bousel detailed his experiments with homemade Sriracha on Serious Eats. I planned my entire garden around it, sacrificing what would have been a variety of peppers to grow only jalapeños. And then I waited, and waited, and WAITED for those darn peppers to turn from green to red.
Originally used as a dip for seafood in Si Racha, Thailand, this tasty garlic chili sauce has become universally popular in the last couple of years, appearing everywhere from noodle houses and taco stands to high-end kitchens, where it’s beloved...
Oz du Soleil's insight:
Mention "srircha", and the "rooster sauce" is what immediately comes to mind. But Lee Kum Kee is made without sulfite preservatives.
I prefer sriracha over other hotsauces because the primary ingredient is NOT vinegar. The bitterness of vinegar ruins my day. But sriracha is heavey in garlic and other delicious flavors. It can enhance and bring warm titillaton to almost any food experience.
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