Sriracha (Thai: ศรีราชา [sǐrātɕʰā]) is a type of Thai hot sauce, named after the coastal city of Si Racha, in the Chonburi Province of central Thailand, where it was first produced for dishes served at local seafood restaurants.[1] It is a paste of chili peppers, distilled vinegar, garlic, sugar and salt.[2]
Traditional Thai Sriracha tends to be tangier, sweeter, and runnier in texture than non-Thai versions, and is available in varying heat levels. Non-Thai sauces are different in flavor, color, and texture from Thai versions. The version produced in the U.S., where the Huy Fong since 1990 brand dominates,[1] are made from red jalapeño chili peppers and contain preservatives.
In Thailand, Sriracha is frequently used as a dipping sauce, particularly for seafood. In Vietnamese cuisine, Sriracha appears as a condiment for phở, fried noodles, a topping for spring rolls (Chả giò), and in sauces. Dishes with Sriracha sauce can be found in 20 US states, and readers of the Diner’s Journal blog reported on dishes in 17 more states [3]
Bon Appetit magazine named Sriracha sauce Ingredient of the Year for 2010. [4]
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