I love hot sauces, but Sriracha sauce has far much potassium sorbate (preservative) for my taste. The metallic/saccharine taste of the preservative dominates the flavor, IMHO.
Have added a small strip of it to my fave hot dog recipe.
Split the dog down the middle and open and cook till slightly scorched in a skillet, serve on a bun which has been opened and pressed gently with a light stirring bowl atop it and slightly browned on the dog side in another skillet.
Then served with three strips of yellow mustard and one of "rooster sauce."
Yummm!
Good news! Love Sriracha!
No shortage of the stuff here in Tulsa OK area. Saw plenty on the shelves at Walmart and at our local grocer Reasor’s just yesterday.
you know this product , made in America by a Vietnamese immigrant entrepreneur , is not the real deal . Genuine Sriracha Sauce is made in Sriracha Thailand , a coastal town just south of Chonburi and north of Pattaya . The true Sriracha sauce is much more orange in color and not this artificial bright red . It is also hotter and a bit sweeter . It was originally developed as a dip for seafood , mollusks in particular ,although it goes well on padthai . This genuine Sriracha sauce is often found in small Thai or Laotian mom & pop groceries and is usually distro’d by larger Asian foods wholesalers . Look for it , compare . I have to wonder if the U.S. producer of Sriracha pays any royalties to the Thailand based producers ? He uses their name , and he’s not even Thai .
I bought small sriracha bottles from Trader Joes. I could be wrong but the only preservative on the label is xanthan gum for freshness.