- Spicy Sauce
- 17 oz bottle
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Frequently Bought Together
Important Information
Ingredients
Chili, Sugar, Salt, Garlic, Distilled Vinegar, Potassium Sorbate, Sodium Bisulfate As Preservatives, and Xanthan Gum.
Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Chili, Sugar, Salt, Garlic, Distilled Vinegar, Potassium Sorbate, Sodium Bisulfate As Preservatives, and Xanthan Gum.
Legal Disclaimer
Actual product packaging and materials may contain more and different information than what is shown on our website. We recommend that you do not rely solely on the information presented and that you always read labels, warnings, and directions before using or consuming a product. Please see our full disclaimer below.
Nutrition Facts
Product Description
Sriracha is made from sun ripen chilies which are ground into a smooth paste along with garlic and packaged in a convenient squeeze bottle. It is excellent in soups, sauces, pastas, pizzas, hot dogs, hamburgers, chowmein or on anything else to give it a delicious, spicy taste. Like all our sauces, we use only the highest quality ingredients and never any artificial colors or flavorings. Huy fong foods' chili sauces are made from fresh, red jalapeno chili peppers and contain no water or artificial colors.
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Most Helpful Customer Reviews
19 of 23 people found the following review helpful:
5.0 out of 5 stars
Warning: Highly Addictive,
By
This review is from: Huy Fong, Sriracha Hot Chili Sauce, 17-Ounce Bottles (Pack of 6) (Grocery)
I ran upon this in the grocery store and it looked like it would be good. I love spicy sauces.I thought it would be good but this is WOW! It isn't just a hot sauce, it has flavor. It is so good. It's good on chicken and eggs. It is out of this world on cottage cheese, sounds like a strange combo but I haven't tried anything that it tasted so good on, the cool of the cottage cheese, the heat of the chili sauce, yum! It does have a good bit of heat to it. I have to have something close by to drink because it does burn the tongue a little. I'm addicted now and will be a lifelong lover of this chili sauce. I find myself looking through the refrigerator just looking for something to put my chili sauce on. Yes, it's that good.
7 of 9 people found the following review helpful:
5.0 out of 5 stars
Gotta go with the Rooster!,
By Bianca (Bellingham, WA) - See all my reviews
This review is from: Huy Fong, Sriracha Hot Chili Sauce, 17-Ounce Bottles (Pack of 6) (Grocery)
I have been eating this stuff for a decade and a half, ever since I worked in a teriyaki restaurant slinging yakisoba and udon soup bowls at the tender age of 18. There are lots of good reviews on this product already and I agree with all of them... this stuff is HOT but also TASTY. I ALWAYS have a bottle of this on hand. My latest favorite thing to do with this sauce is to mix it with an equal part of Frank's Red Hot and a splash of vinegar and use it to drown a plateful of pelmehni (Russian dumplings). That mixture, by the way, is also fantastic on wings. On it's own, Rooster sauce is a MUST for me in ANY curry... it adds heat and complements the flavor perfectly and I also love to drizzle a bit (just a bit) into my chicken soup (not weird....I used to dump truckloads of Rooster into my Udon noodle soup!). Really, the uses for the Rooster are endless.... but if you regularly cook things like stir fry or curry (any style) and you like a bit of kick.. this is a MUST HAVE pantry staple. Plus, it's fun to dare people to eat spoonfuls of it. :)I'm hungry.
7 of 9 people found the following review helpful:
5.0 out of 5 stars
Rooster Sauce! -- A condiment you can't put down!,
By
This review is from: Huy Fong, Sriracha Hot Chili Sauce, 17-Ounce Bottles (Pack of 6) (Grocery)
UPDATE: Andrew Knowlton, restaurant editor at Bon Appétit magazine, predicts sriracha will be one of the biggest food trends of 2010!Knowlton was a guest on the CBS Early Show on Dec. 30, 2009 and shared, "If you walk into any chef's kitchen or home, you will find sriarcha. Sriracha is a hot sauce with flavor -- it livens up every dish you put it on." ---- Once only found on Thai or Vietnamese restaurant tables, a bottle of Sriracha (sree-RAH-cha) Hot Chili Sauce is now a telltale sign of a great eatery, whether it be a sidewalk hot dog stand, a family hamburger joint or my favorite Asian restaurant. New York Journal News reporter Kara Newman provided some background about the condiment nicknamed "Thai ketchup." Here's an excerpt: [[The two most commonly-found brands are Huy Fong, which sports a white rooster on the label, and Shark. (Supposedly, the shark is in homage to the shark-infested waters off the coast of Sriracha). Shark brand is made in Thailand and is used widely there as well as imported to U.S. stores and restaurants. Huy Fong is made in California by a Vietnamese immigrant, David Tran, and is the U.S. favorite.]] Sriracha is made of sun ripened chilies that are ground into a smooth paste with garlic. The sauce is nearly as thick as ketchup, which makes the squeeze bottle a handy way to deliver a spicy kick to your favorite foods. Speaking of ketchup, a little sriracha can add a nice kick to ketchup or your favorite dipping sauce without overpowering the other ingredients. Newman's story featured recipes were adapted from Greg Gilbert, Jackson & Wheeler. Sriracha Remoulade 1 cup mayonnaise 1/4 cup sriracha 2 tablespoons red wine vinegar Whisk together until smooth. Serve as a dipping sauce with fried calamari rings. Fried Calamari 1/2 cup calamari 1 cup milk 1 cup flour 1/2 cup semolina Vegetable oil for frying Salt and pepper Soak calamari rings in milk for about 20 minutes; drain. In a bowl, combine the flour and semolina. Dredge the calamari in the flour mixture, and shake off the excess. Heat the oil to 350 degrees, and fry the calamari until golden brown. Season with salt and pepper and serve with Sriracha Remoulade. Sriracha Spicy Buffalo Wings 6 chicken wings Oil for frying 3 tablespoons Frank's Red Hot Sauce 1 tablespoons sriracha 1 tablespoons butter, softened Baby mache or other lettuce to garnish Fry the chicken wings until crispy. In a bowl, combine the red-hot sauce, sriracha, and butter. Toss the wings in the sauce and serve. Garnish with baby mache or other lettuce Sriracha is also an excellent value. Amazon offers six 17-ounce bottles for about $20, or less than 20 cents an ounce. That's a lot of flavor for your dollar. In summary, I grew up with pepper, salt and Tabasco pepper sauce on the table for breakfast, lunch and dinner. Did sriracha replace my bottle of Tabasco? Yes. Sriracha is hotter but with a light, sweet finish that sets it apart from the vinegar tang of other pepper sauces. Rating: Five stars.
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