For real: Texas Pete
this post was submitted on 09 Aug 2024
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Asklemmy
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Yeah this caught me off guard, but the "Cha!" By Texas Pete has no business being as good as it is.
Made in good olβ Winston Salem.
Unfortunately a hot sauce factory smells like last nights pepper sprayed clothes so thereβs still no reason to go to Winston.
Sir-Racha. I think itβs Australia only, itβs stocked at our local supermarket and the only thing weβve ever found that replaces original sriracha for us.
I like flying goose brand. IIRC itβs actually made in the sriracha region in Thailand , and itβs the brand huy fong copied the bottle design from. Many supermarkets sell it here.
Others have mentioned it already, but I wanted to chime in and say that I've been really liking the Tabasco Sriracha sauce. It's different from "real" Sriracha, more garlicky for one thing (a positive in my book). I don't consider it a replacement, but since it's impossible to find the original where I'm at, I consider it the next best thing.
Yellow Bird
Sky Valley makes a pretty solid one.
We really like Sky Valley too.
Maybe not the Tabasco Sriracha if you're looking for that Sriracha flavor. It's not bad at all but it basically tastes like Sriracha flavored Tabasco sauce. That could be a good thing, there are a ton of Tabasco sauce devotees out there, just don't expect it to taste like a proper Sriracha sauce.
A lot of these alternative Sriracha brands seem to have a ton of extra ingredients vs the original which puts me off from buying them.
Tabasco makes really good stuff. as a kid I always felt like the standard Tabasco had too much of a vinegar:heat ratio then I discovered their habanero sauce. it's the perfect thing for just increasing heat without adding flavors apart from peppers
Yup agree with you there, Tabasco sauces are great. Not sure that I'd call their Sriracha an actual alternative vs the original Sriracha sauce but aside from that there's nothing wrong with their version.
I do like that they didn't add a ton of extra ingredients to their version, simple ingredient list = better IMO.
yeah half of them are spicy mayonnaise, which on top of not being what I was looking for, have a shorter shelf life. I have adhd, I can't handle that
I'm fine with people eating mayo. I hate it it, but it's not my mouth so I don't care. I'm not ok with people labeling their mayonnaise trash a hot sauce. It's not ok.
I grabbed this one after the hoy fong fuck up. It makes a really good spicy mayo. Tastes good on teriyaki dishes.
Apparently the original supplier for Huy Fong (Underwood Farms) makes their own version now, and it's how Huy Fong used to taste.
last I checked it was three times the price, and most people online were saying it was fine but still not up to par with the original. do you personally rate it highly? I haven't tried it
Costco sometimes has a 2 pack for around $10. Probably worth it.
My vote is sky valley. Both their red and green sirachi are amazingly. Really bright and solidly hot while still wellbeing balanced. Also at Costco, but it may be regional.
Oh damn, I haven't tried it because I have so much hot sauce that I'm on a no buy. I still have a bottle of the Huy Fong new stuff my mom bought without realizing it wasn't as good, but I was planning to try the Underwood one as soon as I run out.
yeah I've got a bottle of the new stuff. it's definitely much lighter in color, and the flavor lacks body, but I assume keeping it in the back of my fridge for about a year should help that
If any of my nearby supermarkets carried it I'd definitely give this one a go. Not sure that I want to commit to buying multiple bottles online.
Lee Kum Kee is what I've found that is a) available, and b) close to indistinguishable from Huy Fong as far as I can tell.
Add my support too. Didn't know how well known this brand was.
Been happy with that one as well. Use it mostly in my fried rice and eggs, sometimes potatoes.
I don't know, but the last one I bought sucks. Way too sweet.
Me. Lacto-fermented hot sauces aren't that difficult to make and can be adjusted widely to personal preference.
Yeah it is easy, my basic recipe:
Bunch of peppers (Madame Jeanette), a lof of garlic and an onion, 8 grams of salt per liter of water, sterile jar and once a day I turn the lid carefully to let the COβ out. I like it to ferment for a week mostly, sometimes 5 days. Itβll keep fermenting after bottling anyway because I donβt pasteurize.
My wife is a big fan of omelet with this hot sauce.
Lactate me some of that tasty fermented hot sauce!
Now that is a fetish I don't need to see the rule 34 content on. But the small bit I'll allow myself to imagine, Sean Evans, host of Hot Ones, is involved still in a host capacity.
I've been enjoying hot ones recently.
I miss being able to eat spicy stuff. Well, capsaicin spicy; I can eat regular black pepper fine, cinnamon, and less hot spices. But watching other people navigate the cruel pleasure of the Scoville world is a nice substitute.
Go on ...
If you can handle a YouTube content creator bringing the young millennial/Z energy, Joshua Weissman is what I use for base recipe and then experiment from there.
https://youtu.be/uL8UJPQ_zoU?si=NvfMg7ftMjZB7985
Total time is a few weeks. Actual work time is an hour, maybe an hour and a half.
I forget if this YT video covers it, but I also add a quarter tsp of xantham gum to keep the finished sauce from separating.
Blender. Sieves or cheesecloth. Jar. Bottle for fermenting. Some equipment needed but nothing a lot of kitchens don't already have. One can get more equipment that makes it easier, but it's not required.
Yeah, I can't stand his videos. But I might try to dig up a transcript.
Yeah, he's a lot for my old millennial self. But he does have a very good foundational hot sauce recipe here. I put him on double-speed and then slow/pause to write down the important bits.
I'll take 6
I usually keep it to 3. One variant for eggs, one for tacos, one wildly experimental.
Current experimental batch has kiwifruit in it and while interesting, I won't be doing that again.
I never finished the batch that I put some banana in, you want that one?
one wildly experimental.
I'll subscribe to the monthly "Wildly experimental batch" subscription please lol
*Botulism-free not guaranteed.
I've been fermenting all sorts of things for years and am happy to report zero infected brews and zero deaths or serious injury. Previous history is not a guarantee of future success.
Although there is a certain infection that gives the taste of pepperoni or cured meats. It's supposed to be ok to consume, just off-putting in taste. But maybe introducing it intentionally to make a pepperoni pizza flavored hot sauce? I mean, it's not really an "infection" if I introduce it intentionally, right? Like the difference between a weed and a flower is the latter is wanted.