HOME > Chowhound > General Topics >

Discussion

Tired of Huy Fong sriracha

It can't be just me, can it? Maybe it's from a solid decade and a half of it being my go-to easy source of garlicky heat -- but I think I might be at my breaking point finally.

I realized it today while having lunch at my favorite Vietnamese place, which of course keeps the good old green cap out with the hoisin and nam pla in the little vinegar shaker.

I think I need to find another way to add some burn. Huy Fong has become too recognizable. I can taste it in a heartbeat in the many ways restaurants incorporate it into other foods these days.

Not knocking it at all. In fact, I'd say it's the best hot sauce I've ever had, as evidenced by my longtime loyalty.

But I think we need to take a little break. It's not you, Huy Fong; it's me. I will always respect you and never say a bad word about you. And who knows? We may end up together again some day. I just need some time to myself.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Well I just discovered it, so no Huy Fong Sriracha funeral for me.

    1. I'm not so into the squeeze bottle of sauce. I like the chunky chile-garlic paste in the jar with a screw cap, or, if that's not available, the sambal oelek, which appears to be the same thing but with less garlic. So versatile, those Huy Fong people.

      Some places have pickled small green chiles which also provide heat and tang, or the thin slices of fresh peppers for heat with no vinegar.

      1. While in Portugal, I had a delicious spicy oil that was on the table of many of the little sandwich shops in town. Some folks call is piri piri. Its basicly spanish olive oil w/ chopped or whole little chili peppers. Some places included salt and a little cider vinegar too. Good stuff and something different. Here is a link to an interesting read about piri-piri peppers, and their uses in Portuguese cuisine:
        http://archives.chicagotribune.com/20...

        5 Replies
        1. re: lynnlato

          You can buy bottles of the Brazilian version of piri-piri at Seabras Supermarket in Newark, NJ, among other places I'm sure. It is good - and those little peppers are wicked hot, with the more floral nose similar to a habanero rather than the Asian peppers used in sriracha.

          1. re: buttertart

            You know, I'm going to look for it here in Charlotte. Thanks for the tip!

            1. re: lynnlato

              Great! We used to get it at our favorite Brazilian restaurant - but they stopped giving it out because apparently someone foolishly took a big mouthful of it and nearly expired. Always has to be someone who spoils it all for the others.

              1. re: buttertart

                Too bad they didn't expire - you know, since they went ahead and ruined it for everyone. LOL

                1. re: lynnlato

                  Yes indeed. I think a lawsuit also may have been involved. If you're in NY, the restaurant is Via Brasil on 46th St - their homemade stuff is vv good.

        2. I found this picture. I've not seen most of these varieties.

          http://upload.wikimedia.org/wikipedia...

          1 Reply
          1. re: Paulustrious

            Paulustrious, a grocery near me carries those. I've tried three (the garlic, galanga and the lemongrass) and all were huge disappointments. I ended up throwing them out when I got a new fridge a few weeks ago. At least they were cheap.

          2. Lol...I used to be a hot sauce freak, but I've cut back significantly in recent years. One thing I learned way back when I was a hot sauce aficianado was that there's a sauce for every dish - some flavors just don't work. Sriracha, especially, I find has a very overwhelming (delicious) and distinctive flavor in addition to the heat...so I keep it to a few specific uses where I want to taste it.

            I actually think the most neutral heat comes from cayenne pepper. You could also try cooking with different chiles instead of adding a hot sauce. The little Thai bird peppers seem to add the most heat without an overwhelming flavor.

            1 Reply
            1. re: foodpoisoned

              You sound very sensible, and I think I agree. I got sort of hooked on sriracha at the moment partly because of it's novelty. But I agree that cayenne is neutral is probably more appropriate in many situations. I've been trying to add cayenne to lots of things for health benefits, plus flavor, plus using less sodium. But sriracha is still fun for lots of things.