Seems that the NY Times has given a big plug today for this really hotsie, totsie Sriracha sauce. I like it and it's pretty hard to find even around the NY area. Here's what theWikipedia has to say about it:"Sriracha (Thai: ศรีราชา, pronounced /siːrətʃə/ or SEE-rah-chah) [1] is the generic name for Thai-style hot sauce named after the seaside city of Si Racha, Thailand, where it was first produced for the local seafood restaurants. Typically made from sun-ripened chili peppers, vinegar, garlic, sugar and salt, it is a common condiment in many of America's Asian restaurants and increasingly in American and European homes.
The flavor of both Thai and popular non-Thai versions is dominated by its central ingredient, hot chilies. To achieve a blend of hot, sweet, and spicy, other items such as sugar, salt, garlic, and vinegar are typically added. Traditional Thai Sriracha tends to be more tangy, sweet, complex, and thinner than non-Thai, which is often thicker in texture. Versions featuring lemon grass, ginger, galanga and other exotic flavors have been introduced in Thailand for the export market.
Originally exclusively a fresh sauce domestically consumed, Sriracha sold as a prepared product typically contains preservatives such as potassium sorbate, sodium bisulfite, and citric acid to maintain its shelf life before and after opening."
Source: wikipedia.org
No comments:
Post a Comment