Sriracha Chilli Sauce 28oz

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Quick facts

  • Jumbo size! Popular hot ground chilli sauce mixed with garlic. Used in a number of dishes including soups, pastas, Chinese dishes, and more!

Top reviews

I don’t understand what this means

The product was what I expected and I have used it before. Unfortunately the top was damaged in shipping.
HarveyFairplay, KY

Rooster Sauce

I first discovered this sauce as the “secret ingredient” from my favorite restuarant’s hot wing recipe, they called it Rooster Sauce because of the Rooster on the label. I now use in my hot wing sauce recipe. I often use it as a condiment for just about everything from eggs, spice up thousand island dressing to pad thai noodles.
CelenaSherman, WV

This Sauce goes with everything

I love Sriracha Chilli Sauce because it goes with everything you want to add a little spice too. One of my favorite dishes is adding it to a chicken salad. HMMMMM! Add to meat before placing other ingredients to salad. I usually chop the chicken and add some Sriracha and place in fridge for a hour or two before actually making the salad. I’ve always received rave praise from guest concerning this simple dish. My 12 yo uses it with everything, forcing me to keep a spare bottle in the pantry. I purchased it from Kroger, so I am sure other store have it also, Check the Asian Food Section …
HeribertoBig Bend, WI

Whether you call it Rooster Sauce or Thai Ketchup, it is a condiment you won’t put down

Andrew Knowlton, restaurant editor at Bon Appétit magazine, predicts sriracha will be one of the biggest food trends of 2010!

Knowlton was a guest on the CBS Early Show and shared, “If you walk into any chef’s kitchen or home, you will find sriarcha. Sriracha is a hot sauce with flavor — it livens up every dish you put it on.”

Once only found on Thai or Vietnamese restaurant tables, a bottle of Sriracha (sree-RAH-cha) Hot Chili Sauce is now a telltale sign of a great eatery, whether it is on a sidewalk hot dog stand, a family hamburger joint or my favorite Asian restaurant.

Last year, New York Journal News reporter Kara Newman provided some background about the condiment nicknamed “Thai ketchup.” Here’s an excerpt:

[[The two most commonly-found brands are Huy Fong, which sports a white rooster on the label, and Shark. (Supposedly, the shark is in homage to the shark-infested waters off the coast of Sriracha). Shark brand is made in Thailand and is used widely there as well as imported to U.S. stores and restaurants. Huy Fong is made in California by a Vietnamese immigrant, David Tran, and is the U.S. favorite.]]

Sriracha is made of sun ripened chilies that are ground into a smooth paste with garlic. The sauce is nearly as thick as ketchup, which makes the squeeze bottle a handy way to deliver a spicy kick to your favorite foods. Speaking of ketchup, a little sriracha can add a nice kick to ketchup or your favorite dipping sauce without overpowering the other ingredients.

Newman’s story featured recipes were adapted from Greg Gilbert, Jackson & Wheeler.

Sriracha Remoulade

1 cup mayonnaise
1/4 cup sriracha
2 tablespoons red wine vinegar

Whisk together until smooth. Serve as a dipping sauce with fried calamari rings.

Fried Calamari

1/2 cup calamari
1 cup milk
1 cup flour
1/2 cup semolina
Vegetable oil for frying
Salt and pepper

Soak calamari rings in milk for about 20 minutes; drain.

In a bowl, combine the flour and semolina. Dredge the calamari in the flour mixture, and shake off the excess. Heat the oil to 350 degrees, and fry the calamari until golden brown. Season with salt and pepper and serve with Sriracha Remoulade.

Sriracha Spicy Buffalo Wings

6 chicken wings
Oil for frying
3 tablespoons Frank’s Red Hot Sauce
1 tablespoons sriracha
1 tablespoons butter, softened
Baby mache or other lettuce to garnish

Fry the chicken wings until crispy. In a bowl, combine the red-hot sauce, sriracha, and butter. Toss the wings in the sauce and serve. Garnish with baby mache or other lettuce.

In summary, I grew up with pepper, salt and Tabasco pepper sauce on the table for breakfast, lunch and dinner. Did sriracha replace my bottle of Tabasco? Yes. Sriracha is hotter but with a light, sweet finish that sets it apart from the vinegar tang of other pepper sauces.

Rating: Five stars

AllynHitchcock, SD