[SAJ]

Sriracha is a Thai pepper sauce, which (curiously enough) gained mass-market appeal in the US after a couple of episodes of the old Emeril Live cooking programme some 10-12 years ago.

The origin of this sauce is a little cloudy, It is clearly a traditional (i.e. rurally made and consumed) Thai sauce, possibly originating in the village of Si Racha on the Thai coast (and possibly NOT, too).

The best known preparation of sriracha in the US is made and imported by the Huy Fong company. Packaged in a clear squeeze bottle with their traditional logo of a rooster on the front, in white, it's a very useful and tasty sauce.

By experimentation, I've found that letting the bottle of sauce sit on the counter, vented (twist top open) for a couple of weeks improves the flavour.

Like almost all pepper sauces, one can find a sriracha prepared to any degree of heat, from mild to fiery.

Hope this is of some use to you, and best cooking always!

[Twotone]

Thanks very much for the info! I enjoy a nice spicy sauce & will have to give this a try. :-)

[rightly_dividing]

Sriracha is good stuff. We discovered it in a Chinese restaurant where it is on the table. Lots of Mexicans eat there and they pour it on. I spied a bottle in the store for a couple of bucks and brought it home for my wife.p>