Customer Reviews

Huy Fong, Sriracha Hot Chili Sauce, 17-Ounce Bottles (Pack of 6)

5 star:		(28)
4 star:		(3)
3 star:		(1)
2 star:		(0)
1 star:		(3)

 

 

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.

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.

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."

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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.

YUM, OH MAN THIS TASTES GOOD. WOAH IT'S GETTING HOT. OH MAN MY MOUTH IS BURNING BUT I LOVE IT.

Yep, it's good.

A++ WOULD BUY AGAIN!!!

When having some Asian cuisine one day, I noticed this fiery concoction sitting on the table. I put some on my plate and started eating it with an with egg roll. I was instantly hooked :-)...
This is a very tasty Asian-style hot sauce. It has the consistency of ketchup, but packs some nice heat. It is not like a vinegar based Louisiana style sauce, nor is it like a Mexican style sauce (typically more smoky flavored). It has a unique flavor profile, and it's great! It's sweeter tasting, with a very pronounced chili pepper flavor and just a hint of garlic, that really compliments a variety of foods. I use it on eggs, sandwiches, Asian foods, chicken, salsas, pizza, etc... Also, for the size bottle you get, it's a good value. I bought a big 17oz bottle of it for less than $3.50 at my local Walmart. Recommended!

Huy Fong "Sriracha Hot Chili Sauce" is offered in just about every Chinese and Vietnamese restaurant in my area, and with good reason! Unlike at lot of hot sauces, this has a great chili pepper and garlic flavor that compliments most of the dishes I like (particularly good on Pork Lo-Mein) and also provides a good amount of spicy heat. This is not the hottest of the hot sauces but it is on the boarder line for several of my friend.

This is really good stuff and we almost always keep a bottle of it on hand to liven up or cooking or when take-out doesn't have enough "zing". It is also great spread on chicken when grilling but watch the smoke when opening the grill lid, it is like OC spray if it gets into your eyes.

Highly Recommended!

CFH

I love spicy food, I've had various chili sauces, but this is the best ever. I agree, it's addictive and HOT.., so be warned.

Certainly the best to feature a rooster on the jar.

Seriously, though, this is a spicy delight which, unlike many hot sauces offers a wealth of flavor. And a rooster.

Should I be stricken with an ailment and locked into my body unable to move, just pump this wonder through the feeding tube.

Huy Fong Sriracha is liquid fire when ingested in large quantities.. has a very mellow burn at first that builds up over time into a total sting. Its not so overwhelming that you cant taste anything afterwards, which is what makes this so deceptively good. A little goes a long way.

Some of my favorite recipes;

Mix a can of Tuna with 1oz of Sriracha in a bowl and serve on a sandwich, over rice, or as the core of a Spicy tuna Maki roll.

For Wings, Simply coating them with Sriracha will put an epic bite on anyone eating them, a solid 6 on the hot scale, but lets the chicken flavor come through. For EXTRA hot, add a 2oz jar of powdered Wasabi Horseradish to the mix and get ready for the pain.

Lastly, Mix a fair amount of Sriracha in with your Spaghetti sauce for some really nice kick.

As everyone else has already said, this is the best hot sauce on the planet! We always called it "rooster sauce"...and my first exposure to it was this little bar/restaurant that was local to the college I was attending at the time (quite some time ago...lol). Anyway, I used to put this sauce on EVERYTHING - pizza, burgers, french fries, marinara-based pastas....even omelettes/scrambled eggs. But once I graduated and moved, I didn't run across Sriracha chili sauce (the original Huy Fong version, that is) for years. I stumbled across it recently on an Asian food website and promptly ordered 4 bottles. I just ordered 6 more today! And just so you know, the Amazon price for the 6-pack beats anything I've come across thus far (especially considering that it's eligible for free shipping if you spend $25 or more).

While I love anything spicy, I suppose that some folks might find this to be a bit much (so if you don't like spicy food, stear clear). But for those of you who enjoy "spicy", this is the ultimate condiment! I disagree with the reviewer who stated that they don't taste much of a difference between this and Tabasco. This sauce tastes like chili peppers and garlic. I think Tabasco has more of a vinegar taste to it. Plus, Sriracha sauce is THICK - which I like much better, as it stays on food like pizza or french fries. Tabasco is watery...and isn't as hot as Sriracha.

Anyway, this is a great deal - so stock up! You won't be disappointed!