Sriracha: Don’t be home without it!
This man’s story is very inspiring. Some years ago there was a great documentary about him, but I think it’s pay to view now...
https://www.amazon.com/Sriracha-David-Tran/dp/B00MLYNYDI
Yesterday I saw that the McIlhenny Tabasco people are making it. Has anybody tried that?
Mature jalapeño sauce.
Occasionally crave the taste, so keep some around.
Little known factoid.
All chilis found around the world today have their origins in Mexico, Central America, and South America. They were spread by Spanish and Portuguese colonists, missionaries, and traders, together with many other now common crops such as maize, tomatoes and pineapples through the Columbian Exchange. The chili varieties found in Southeast Asia today were brought there in the 16th or 17th century.
So really, Sriracha just came back home.
Many years ago my husband and I went for dinner at a local chinese restaurant where they had Sriracha sauce on the table. We tried it and both of us liked it a lot. So I bought a bottle of it at the restaurant for christmas for hubbie.As time went on, I began to see it in grocery stores for a lot cheaper than the one from the restaurant.
I can’t eat it anymore, my mouth was severely damaged by a thrush infection which left my mouth very tender. I used to love hot food. Oh well. At least we got to enjoy it for a while!
I first became acquainted with Sriracha ( see-rah-cha) hot sauce when I was living in Pattaya Thailand for 5 months in 1985-86. I was the ubiquitous required condiment for the various kinds of fried seafood dishes, of which Chonburi Province, on the Gulf of Siam, abounded. Named for, as the article states, a little coastal village just up the coast from Pattaya. I quickly discovered that Sriracha went very well with PadThai, which to this day is still just about my favorite Thai dish. The original and authentic Thai Sriracha is quite different than the Viet/U.S. version. It is a light orange color, not red food dye red. It’s a little sweeter, smoother, and in some versions much hotter than the U.S. version. It is still available in the U.S. in certain Asia food groceries and comes in a tall glass bottle. Still delicious. And, in my opinion, much tastier. It still rocks a hot plate of padthai too!
If you are ever in Pattaya, take a quick trip up the coast to SriRacha so you can say “ You were there “ Have some authentic Sriracha, on top of a nice plate of Hoy Lai Pad, while you’re at it....
That sauce is extremely hot. Very good, but don’t over do it. Loved it in my Pho. 🙂
Pingalingaling ... if you did already know this.
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Don’t dig Sriracha, too spicy. I loved spicy food and condiments when i was young, not any more. I do admire the man for creating an empire in the USA. That’s what its alll about.
I stick with Tobasco when I need a little kick.
Great story. I ditched Sriracha for Sambal Oelek a ling time ago. I like the texture and flavor better. Chiles, garlic, delicious.