Not many foods can boast the success of Sriracha (it’s pronounced see-ROTCH-ah). The bright red condiment went from a specialty topping for Thai food to a nationwide obsession, spawning an entire industry of cookbooks, flavored snack foods and, of course, knockoffs.
While copycats abound, the original Sriracha sauce is made in California by Huy Fong Foods. (It also goes by the name “rooster sauce,” thanks to the design printed on its ubiquitous bottle.) A single factory produces 3,000 bottles every hour, 24 hours a day, six days a week. That’s about 20 million bottles a year.
What’s the hype behind this amazing sauce? Let’s dive in.
What Is Sriracha?
Sriracha is a chili sauce that originated in Thailand. The original sauce, Sriraja Panich, was made by Thanom Chakkapak of Si Racha, Thailand in the 1930s before being recreated and popularized by David Tran in the 1980s. Tran’s brand Huy Fong Foods makes the most popular version of the tangy sauce, but several versions can be found at any supermarket.
What Does Sriracha Taste Like?
Huy Fong Sriracha is sweet and tangy with a garlicky taste, but the flavor can vary depending on the brand you choose—spicier, more vinegar, less garlic, etc.
The sauce gets its heat from red jalapeno peppers, but it’s only moderately spicy. On the Scoville scale, developed to measure the level of heat in chiles, Sriracha measures 2,200. By contrast, Tabasco sauce clocks in at 3,750 and cayenne pepper at a startling 50,000!
What’s in Sriracha?
The label says chiles, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum. The closely-guarded secret recipe doesn’t give much more away, so let’s take a closer look at how these ingredients work to make the sauce we can’t get enough of.
First, the chiles are ground up, seeds and all, and combined with vinegar. Then, because Sriracha’s particular peppers are only in season four months out of the year, the Huy Fong factory mixes the chiles with salt and preservatives and seals them in barrels. Sriracha also flavors their sauce with sugar and garlic, which adds complexity to the spicy chile flavor. Its sugar content is roughly equal to that of ketchup.
What makes Sriracha so different from other hot sauces is it’s thick consistency, most similar to America’s other favorite condiment, ketchup. The secret to the thick sauce is probably in a combination of the ratio of ingredients, as well as in the xanthan gum, a powerful thickening agent.
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How to Use Sriracha
Sriracha can go on just about anything! Use it as a dipping sauce for your fries by mixing Sriracha with mayo for a milder taste. Or top off your meals, like a burger or salmon rice bowl, with a drizzle of the sauce for an added kick of spice. It’s extremely versatile, but be warned—Sriracha is one addicting sauce.
Next up: These new condiments could be the next Sriracha.
Make These Sriracha Recipes!
Hoisin Sriracha Sheet-Pan Chicken
The convenience and simplicity of this chicken dinner make it extra awesome. Change up the veggies throughout the year—the sticky-spicy-sweet sauce is good on all of them! —Julie Peterson, Crofton, Maryland
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Thai-Style PorkA creamy Thai peanut sauce coats tender pork in this delectable dish. The recipe is from a friend in my cooking club, and it’s always a favorite. —Amy Van Orman, Rockford, Michigan
Steak Sandwiches with Quick-Pickled VegetablesThis recipe is a Cambodian version of the classic Vietnamese dish banh mi. This sandwich has acidity from the pickled vegetables, freshness from the cucumber, spiciness from the Sriracha mayo and sweetness from the marinated beef. —Hudson Stiver, Bowen Island, British Columbia
Sesame-Ginger Cucumber SaladI love the marinated sides and salads that come with meals at Japanese restaurants and wanted to try them at home. After some research, I came up with this cool, crisp salad. —Kimberly Ludvick, Newburgh, New York
Also, if you like experimenting and trying different recipes; dive into this chicken satay recipe with a creamy, peppery peanut sauce for dipping.
Fried Chicken and Pulled Pork Cornbread PoppersThese fun little apps are an instant conversation starter wherever they're served. We love them on game day, but they'd be a hit at brunch, too. —Crystal Schlueter, Babbitt, Minnesota
Spicy Beef & Pepper Stir-FryThink of this stir-fry as your chance to play with heat and spice. I balance the savory beef with coconut milk and a spritz of lime. —Joy Zacharia, Clearwater, Florida
Sweet Sriracha WingsServe these fiery hot wings on game day or any time friends and family gather. If you don’t like a ton of sweetness, add the honey slowly and taste as you go. —Logan Holser, Clarkston, Michigan
Sweet & Spicy Pulled Pork SandwichesI threw some always-available condiments into my slow cooker with a pork roast to create this fantastic pulled pork. It has become a staple sandwich filler for large get-togethers. The flavor of the pork goes well with a cold glass
of white wine.—Lori Terry, Chicago, Illinois
Thai Chicken Peanut NoodlesMy husband loves the spicy flavors in these Thai chicken noodles and often breaks out the chopsticks for a more immersive experience. — Jennifer Fisher, Austin, Texas
Spicy Crab SaladMy creamy crab salad gets a boost of heat from Sriracha and a tangy touch from lime. It’s ready fast, leaving me more time with guests. —Patti Lavell, Islamorada, Florida
Crispy Sriracha Spring RollsWhile in the Bahamas, friends suggested a restaurant that served amazing chicken spring rolls. When I got home, I created my own version. Such a great appetizer to have waiting in the freezer! —Carla Mendres, Winnipeg, Manitoba
Spicy Sweet Shrimp with Pineapple SalsaI wanted to find a way to use pineapple salsa in a recipe. I came up with this super simple, delicious and quick dish! —Erin Schillo, Northfield, Ohio
Grilled Apple Tossed SaladThe grilled apples in this salad combine so well with the blue cheese, walnuts and balsamic dressing. I like to serve it on pink Depression glass dessert plates from my great-grandmother. —Paul Soska, Toledo, Ohio
Chicken Pot StickersChicken and mushrooms make up the filling in these pot stickers, a traditional Chinese dumpling. Greasing the steamer rack makes it easier to remove them once they're steamed. —Jacquelynne Stine, Las Vegas, Nevada
Blackberry Sriracha Chicken SlidersDump everything in a slow cooker and then watch these spicy-sweet sliders become an instant party-time classic. —Julie Peterson, Crofton, Maryland
Moo Shu Mushroom WrapsWith so many awesome veggies out there, I'm always playing around with the ingredients in these sandwiches. Sometimes I add extra protein, too—chicken, shrimp, pork, beef and tofu all work. Check for sriracha and hoisin sauces in the Asian or international foods section of your grocery store. —Athena Russell, Greenville, South Carolina
Spicy Butterscotch WingsWe love big-time-spicy chicken wings. I do a caramel sauce to balance the heat, but you could also glaze the wings with melted brown sugar. —Aaron Salazar, Westminster, Colorado
Roasted Apple Salad with Spicy Maple-Cider VinaigretteWe bought loads of apples and needed to use them. To help the flavors come alive, I roasted the apples and tossed them with a sweet dressing. —Janice Elder, Charlotte, North Carolina
Spaghetti Squash Lo MeinMy colorful Lo Mein is a lighter version of the classic Chinese dish that everyone at our table loves. Try it with a squirt of Sriracha. —Loanne Chiu, Fort Worth, Texas
Spicy Shrimp & Watermelon KabobsMy three sons can polish off a watermelon in one sitting. Before they dig in, I set aside a few slices to make these zesty shrimp kabobs. —Jennifer Fisher, Austin, Texas
Fiesta Egg & Potato BoatsOn a whim, I stuffed eggs into potato shells as a way to use up leftover baked potatoes. It’s the brunch dish people ask for the most. —Lisa Renshaw, Kansas City, Missouri
ShakshukaShakshuka is a dish of poached eggs with tomatoes, onion and cumin. I learned about it while traveling, and it's been my favorite way to eat eggs since. —Ezra Weeks, Calgary, Alberta
Orange Beef Lettuce WrapsThis is a lighter version of a restaurant favorite. I also recommend trying these wraps with ground chicken or turkey.—Robin Haas, Cranston, Rhode Island
Easy Asian Glazed MeatballsAs a writer and busy mom of three boys, I need tasty meals on the quick. We serve these glazed meatballs over a steaming bed of rice. —Amy Dong, Woodbury, Minnesota
Spicy KetchupWhen this homemade ketchup is bubbling on the stove, the aroma takes me back to childhood. One taste and I’m home again. —Karen Naihe, Kamuela, Hawaii
Mango Avocado Spring RollsAs a fan of mangoes and avocados, I love these wraps. You can substitute tortillas for rice paper wrappers, and lettuce or spinach for sprouts. —Gena Stout, Ravenden, Arkansas
Chicken Sliders with Sesame SlawEveryone loves barbecue chicken sliders. My version has an Asian twist, with spicy, tangy flavors. At our potlucks, they quickly vanish. —Priscilla Yee, Concord, California
Curried Crab SpreadAt holiday time, I always have cream cheese and crabmeat on hand. In case of drop-ins, I just mix up an easy spread by adding mango chutney and spices. —Jennifer Phillips, Goffstown, New Hampshire
Short Rib PoutineThis dish combines the hearty, spicy flavors of my beloved slow-cooker short ribs with my all-time favorite comfort food: fries and gravy. With a little prep in the morning, it's just about ready when I come home from work (plus, the kitchen smells amazing!). If you are sensitive to spice, reduce the amount of Sriracha chili sauce. —Erin DeWitt, Long Beach, California
Ramen SlidersI grew up eating ramen and love it to this day. A fun spin on my favorite type of noodle soup, these sliders are topped with an egg and kimchi. —Julie Teramoto, Los Angeles, California
Soba Noodles with Ginger-Sesame DressingWe love it when opposites attract. A sweet-and-sour gingery dressing goes hand in hand with soft soba noodles, edamame and crunchy slaw. Add grilled shrimp or chicken for a protein-packed finish. —Mandy Rivers, Lexington, South Carolina
Zesty Chicken Soft TacosWe’ve made these tacos with corn and flour tortillas, but naan flatbread is our favorite. Set out toppings and let people make their own. —Jessie Grearson-Sapat, Falmouth, Maine
