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.
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.
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:
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.
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.