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.
Maybe not the Tabasco Sriracha if you’re looking for that Sriracha flavor. It’s not bad at all but it basically tastes like Sriracha flavored Tabasco sauce. That could be a good thing, there are a ton of Tabasco sauce devotees out there, just don’t expect it to taste like a proper Sriracha sauce.
A lot of these alternative Sriracha brands seem to have a ton of extra ingredients vs the original which puts me off from buying them.
I’m fine with people eating mayo. I hate it it, but it’s not my mouth so I don’t care. I’m not ok with people labeling their mayonnaise trash a hot sauce. It’s not ok.
Tabasco makes really good stuff. as a kid I always felt like the standard Tabasco had too much of a vinegar:heat ratio then I discovered their habanero sauce. it’s the perfect thing for just increasing heat without adding flavors apart from peppers
Yup agree with you there, Tabasco sauces are great. Not sure that I’d call their Sriracha an actual alternative vs the original Sriracha sauce but aside from that there’s nothing wrong with their version.
I do like that they didn’t add a ton of extra ingredients to their version, simple ingredient list = better IMO.
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
Costco sometimes has a 2 pack for around $10. Probably worth it.
My vote is sky valley. Both their red and green sirachi are amazingly. Really bright and solidly hot while still wellbeing balanced. Also at Costco, but it may be regional.
I’ve been fermenting all sorts of things for years and am happy to report zero infected brews and zero deaths or serious injury. Previous history is not a guarantee of future success.
Although there is a certain infection that gives the taste of pepperoni or cured meats. It’s supposed to be ok to consume, just off-putting in taste. But maybe introducing it intentionally to make a pepperoni pizza flavored hot sauce? I mean, it’s not really an “infection” if I introduce it intentionally, right? Like the difference between a weed and a flower is the latter is wanted.
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.
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, he’s a lot for my old millennial self. But he does have a very good foundational hot sauce recipe here. I put him on double-speed and then slow/pause to write down the important bits.
Now that is a fetish I don’t need to see the rule 34 content on. But the small bit I’ll allow myself to imagine, Sean Evans, host of Hot Ones, is involved still in a host capacity.
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.