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Oct 26, 2012 05:10 AM

Sriracha vs "chili garlic sauce"

Is there a difference between the Sriracha (Huy Fong brand) in the bottle with the squeeze green cap vs the smaller plastic jar with the twist off cap?

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  1. I find the sriracha sweeter, smoother, and tangier. While they both have chili and garlic, they really do have two distinctly different flavors. I like them both quite a lot! :)

    1. I keep both in my pantry, The Huy Fong bottled version is also in all the cars.
      The textural difference is apparent as soon as you open the jarred version with the pepper seeds and pulp visible,this version tastes less fermented with a fresher raw pepper and vinegar quality and I primarily use it to season while the bottled version is more processed,smoother and tangier as it ages {we've all experienced the sticky Sriracha weep} and has basically replaced catchup in our house in it's duties.

      4 Replies
      1. re: Duppie

        Good description. I too use the chili garlic sauce in cooking and the sriracha as a condiment.

        1. re: JMF

          Me, too. Sriracha goes on eggs, chili/garlic goes in my barbecue sauce. Wonderful stuff.

        2. re: Duppie

          Use silicone plumbers tape on the threads of the bottle - no more weeping.

          1. re: MplsM ary

            Good idea but I prefer to think of the weep as the Angels Share.......

        3. Believe it or not, I've never tried the stuff in the squeeze bottle. The stuff in the jar, however, works great in all manner of stir-fries and can even sub for harissa in your couscous.

          1 Reply
          1. re: Perilagu Khan

            Then you have a treat in store for you. One of the great things that happened over the last 10 years is the wide availability of Sriracha.

          2. Great, I actually wanted to use it in a marinade for tuna with soy sauce, sesame oil, ginger, garlic, etc. It sounds like the chili garlic sauce will be a great addition.

            4 Replies
            1. re: fldhkybnva

              Either would be a good addition to that marinade. As others have described, you're going to get a vinegary tang with a garlic kick with the chili garlic sauce. With Sriracha you'll get a bit of ketchup-like tang and umami from the fermented peppers with a hint of sweetness.

              1. re: JungMann

                Should I just add to taste? How much spicier is it than the bottle?

                1. re: fldhkybnva

                  Use your tolerance as your guide. I douse pizza with the chili garlic sauce, so my tolerance is probably not a good gauge, but for a quarter cup of marinade, I might use a teaspoon of Sriracha. You want heat and a little sweetness without overpowering the other flavors.

                  1. re: JungMann

                    Oh wow, OK that is pretty spicy, I would have probably have used more but will start with 1 tsp.

            2. I used to be a huge Sriracha fan and still keep a bottle in the fridge. But I find it has a strange chemically taste. I'm much more inclined to use chili garlic sauce now. Love that stuff.