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Heck yeah hook us up
deffo
I didn’t even know I was dating anyone!!!
Seriously, if he’ll let you share it I’d love to give it a whirl.
I would also like to be included in this secret recipe share!
Do it!
I like flying goose brand. IIRC it’s actually made in the sriracha region in Thailand , and it’s the brand huy fong copied the bottle design from. Many supermarkets sell it here.
Apparently the original supplier for Huy Fong (Underwood Farms) makes their own version now, and it’s how Huy Fong used to taste.
Underwood Ranches?
This is the best one
last I checked it was three times the price, and most people online were saying it was fine but still not up to par with the original. do you personally rate it highly? I haven’t tried it
Oh damn, I haven’t tried it because I have so much hot sauce that I’m on a no buy. I still have a bottle of the Huy Fong new stuff my mom bought without realizing it wasn’t as good, but I was planning to try the Underwood one as soon as I run out.
yeah I’ve got a bottle of the new stuff. it’s definitely much lighter in color, and the flavor lacks body, but I assume keeping it in the back of my fridge for about a year should help that
Sir-Racha. I think it’s Australia only, it’s stocked at our local supermarket and the only thing we’ve ever found that replaces original sriracha for us.
For real: Texas Pete
Yeah this caught me off guard, but the “Cha!” By Texas Pete has no business being as good as it is.
Made in good ol’ Winston Salem.
Unfortunately a hot sauce factory smells like last nights pepper sprayed clothes so there’s still no reason to go to Winston.
Others have mentioned it already, but I wanted to chime in and say that I’ve been really liking the Tabasco Sriracha sauce. It’s different from “real” Sriracha, more garlicky for one thing (a positive in my book). I don’t consider it a replacement, but since it’s impossible to find the original where I’m at, I consider it the next best thing.
Lee Kum Kee is what I’ve found that is a) available, and b) close to indistinguishable from Huy Fong as far as I can tell.
Sky Valley makes a pretty solid one.
Me. Lacto-fermented hot sauces aren’t that difficult to make and can be adjusted widely to personal preference.
Lactate me some of that tasty fermented hot sauce!
Go on …
If you can handle a YouTube content creator bringing the young millennial/Z energy, Joshua Weissman is what I use for base recipe and then experiment from there.
https://youtu.be/uL8UJPQ_zoU?si=NvfMg7ftMjZB7985
Total time is a few weeks. Actual work time is an hour, maybe an hour and a half.
I forget if this YT video covers it, but I also add a quarter tsp of xantham gum to keep the finished sauce from separating.
Blender. Sieves or cheesecloth. Jar. Bottle for fermenting. Some equipment needed but nothing a lot of kitchens don’t already have. One can get more equipment that makes it easier, but it’s not required.
Yeah, I can’t stand his videos. But I might try to dig up a transcript.
Yeah it is easy, my basic recipe:
Bunch of peppers (Madame Jeanette), a lof of garlic and an onion, 8 grams of salt per liter of water, sterile jar and once a day I turn the lid carefully to let the CO₂ out. I like it to ferment for a week mostly, sometimes 5 days. It’ll keep fermenting after bottling anyway because I don’t pasteurize.
My wife is a big fan of omelet with this hot sauce.
I’ll take 6
I usually keep it to 3. One variant for eggs, one for tacos, one wildly experimental.
Current experimental batch has kiwifruit in it and while interesting, I won’t be doing that again.
I never finished the batch that I put some banana in, you want that one?
one wildly experimental.
I’ll subscribe to the monthly “Wildly experimental batch” subscription please lol