Sriracha sauce is a delicious traditional Thai condiment that is becoming more and more popular in Western cuisine, especially in its North American version. Sriracha sauce originates from the Thai town of Si Racha, from which it takes its name. The main ingredients used to make it are red chilli paste and Thai red chilli peppers, to which vinegar, salt, garlic paste and sugar are added. In addition, it undergoes a fermenting and steeping process, hence it is also called fermented chilli. The result is a sauce with a thick texture and an intense, spicy, yet slightly sweet flavour that has won over millions of palates.<\/p>\n
You can buy any of the different brands and variants of Sriracha Sauce we have in our online shop or in our shops in Madrid and Barcelona.
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There are several theories about the real origin of this Thai sauce. For example, it is said that the first person to make Sriracha sauce was a woman named Thanom Chakkapak who lived in the city of the same name.<\/p>\n
Meanwhile, according to the Si Racha Lovers Association, the beginnings of Sriracha can be traced back to Burmese sawmill workers who would go to a small shop in Si Racha to buy chillies, vinegar, salt and sugar. They would then mix them in a mortar and pestle to make a sauce. The shop owner, known as Ah Pae, took the Burmese workers’ recipe and started making it herself to sell in her shop. Later, another customer started buying large quantities of the ingredients needed to make it, and marketed it under the name Sauce Si Racha Traa Phukhao Thong.<\/p>\n
It is also said that Sriracha sauce was a culinary creation of La Orr Suwanprasop in the 1930s. A native of Su Racha, La Orr married a Bangkok man and the two moved to Bangkok, where they decided to market the sauce, which spread throughout the country.<\/p>\n
Be that as it may, what is clear is that Sriracha sauce comes from the city from which it takes its name, located in Southeast Asia, and today it is known almost all over the world, especially in the United States, where it has become a social phenomenon. The success of Sriracha sauce in North America is linked to a Vietnamese immigrant who founded the company (Huy Fong Foods) that produces the most widely consumed brand of Sriracha sauce in the United States. In fact, many consumers call it “rooster sauce” because of the image of a rooster on the packaging.<\/p>\n
In Thailand, Sriracha sauce is often served with seafood and vegetables, but its use as a condiment has been extended to many other foods. The spicy sauce has come to prominence in fast food outlets around the world as well as in restaurants with a fusion cuisine. Of course, there are also many households that make it at home, or buy it ready-made under some of the available brands. As we mentioned earlier, the most popular brand is that of El Gallo, which belongs to a company based in the United States, but which also distributes it in the European and Spanish markets.<\/p>\n
If you choose to prepare it, you can store it in airtight jars to keep it preserved and available all year round. Moreover, if you mix it with tomato concentrate, you can have a milder variant to add to pizzas, pasta recipes or meat stews. It is also commonly used as a condiment for sandwiches, burgers, scrambled eggs, Chips, chicken wings, etc.<\/p>\n
Make your own homemade SRIRACHA (SPICY SAUCE)
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