Among the modern hot sauces that have won the hearts of chefs and gourmets all over the world, it occupies a special place sriracha (Sriracha). It is often called sriracha, siracha, and Americans also often just “cock sauce”, but about that a little later.
Actually, shriracha – is a spicy-sweet sauce of a rich red-burgundy color with a rather distinct taste. It balances the spiciness of chili pepper, the faint acidity of vinegar and the delicate sweetness. It perfectly complements Asian soups, noodles, seafood, meat dishes, as well as burgers, hot dogs and even pizza.
Origin
Homeland srirachi – Thailand. But there are several versions of its appearance. According to one of them, in the 30s of the last century, it was invented by a cook (AI confidently says that her name was Tan Si Khum, but this is not accurate) in the coastal town of Si Racha (hence the name), mixing chili pepper powder, garlic, vinegar, sugar and salt. It was originally a home-made deep sauce for serving seafood. But due to the successful combination of flavors, the new sauce gained popularity among local residents. And it was only a matter of time that its commercial release began. One of the local dealers began to buy all the ingredients of the sauce en masse and began to make his own under the name “Si Racha Phanich”.
Population migration also made adjustments to the expansion of the planet with sauce. We have already mentioned that in the USA sriracha is known by the slang name “rooster sauce” (rooster sauce). It's all because of the cockerel image on the bottle label. Why so? And because the production of the sauce in the USA was started by an emigrant from Vietnam, who produced it under the Huy Fong Foods brand. And the brand logo shows none other than a rooster.
Composition, taste profile
The classic composition of srirachi is practically unchanged and does not differ from the original recipe. Its ingredients are:
red chili pepper
garlic
sugar
vinegar
salt
sugar
water.
It is such a simple, at first glance, combination of ingredients that creates a multifaceted taste: burning, but not aggressive, sweet and sour, a little garlic. Thanks to this, he does not interrupt the dish, but emphasizes its taste. Well, and then the mouth burns with fire, but it's subjective.
Use in cooking
Sriracha sauce is extremely versatile:
added to fo, ramen, noodle soups
ideal for seafood and chicken
it is used as a sauce for burgers and french fries
included in the recipes of sauces for sushi and rolls;
even mixes with mayonnaise or ketchup to produce a softer variant that won't burn your mouth so much and ass the next day.
Why is sriracha so popular?
The secret of the popularity of sriracha – in balance. It is spicy enough to give “fire” to the dish, but at the same time soft compared to pure pepper sauce. It is not as acidic as tabasco and not as rotodisturbing in sharpness as piri-piri. It is a versatile sauce that is equally good for Asian cuisine, classic American fast food, and even European fusion. Sriracha – is more than just a hot sauce. It is a culinary accent that adds character and expressiveness to any dish.
