Apparently they also made the garlic chilli sauce I used to buy that I can’t find anymore either. I’ve got a couple recipes I’m not making anymore since I can’t find it.
The farm didn’t just decide to do it out of nowhere. Huy Fong breached a contract with the farm and was also committing wage theft with their own employees.
I bought a set of these and they’re good, but they’re way more liquid than Huy Fong’s which makes them more annoying to use for me. The Carolina Gold they sell is absolutely amazing though.
I’ve made my own sriracha-type sauce a few times. Both fermented and non-fermented. It turned out great (better than Fong’s imo) just using this Serious Eats post from 2012. It’s worth trying if you gotta have it.
red jalapeños, garlic, light brown sugar, kosher salt, white vinegar
Interesting, thanks for sharing
Switch up for something good like chilli crisp?
Huh I’ve never heard of that, looks interesting
While most of us think of the rooster sauce by Huy Fong, Sriracha is a type of sauce made by countless places.
While I haven’t tried these yet, I’ve been told that Underwood (former supplier to Buy Fong) is top notch, especially the Roja. I’ve also been told to try Sky Valley.
No idea how close they are to the original, though
Sky valley is pretty damn close. A little more roasted flavor, but I’m happy with the switch. I have not tried Underwood Farms’ sauce yet however.
Tobasco has their own version which is growing on me.
In Indonesia, a sambal can be a paste of red or green chiles ground together with any number of other ingredients: garlic, shallots, lemongrass, galangal and tomatoes. Sometimes it contains shrimp paste but most western outlets don’t as allergy risk.
The wife got this and I was pissed. It is pretty good, to me.
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Try Gochujang? It’s a little sweeter depending on the source, and more a paste then a sauce but I found myself using it in similar applications. Kinda sad the story behind Sriracha.
You’re the second person to suggest gochujang, I’ll have to look into it.
