Sriracha Sauce
© Denzil Green
Sriracha is a generic name for a commercial, orangey-red coloured hot sauce made in Thailand.
It is somewhat sweet, and not as tart and vinegary as Tabasco sauce, which makes it better with Asian food.
There are both mild and hot versions.
It is sold in squeeze plastic bottles. There many different brands, such as Por Kwan, Huy Fong and Shark brand.
Sriracha is sometimes called “Rooster Sauce”, because the popular Huy Fong brand has a rooster on the bottle.
Ingredients generally include chiles and garlic ground into a paste, plus vinegar, xanthan gum, fd&c red, sodium metabisulphite and potassium sorbate, paprika, and sugar.
Cooking Tips
Sriracha is used as an ingredient, and as a table condiment with cooked food, for instance as a dipping sauce.
It is good with seafood.
Nutrition
Use in moderation as it is relatively high in salt — 5 tablespoons of it would hit your recommended daily limit of 1500 mg of sodium.
 |
|
Amount
|
| Calories | |
5
|
| Fat | |
0 g
|
| Cholesterol | |
0 mg
|
| Carbohydrate | |
1 g
|
| Fibre | |
0 g
|
| Sugars | |
1 g
|
| Protein | |
0 g
|
Language Notes
Named after Sriracha (or Si Racha) Harbour in Thailand, where it was first made.
