The hot sauce spotlight is certainly shining bright on Sriracha. It seems as if the momentum of it’s so-called ability to make anything deliciously spicy is showing no signs of slowing down. It’s so mainstream that it’s even one of the finalists in the Lay’s new potato chip flaver contest. That rooster has certainly come a long way.
The surging popularity of the chili sauce has quite an amazing the fan base. There’s always some Sriracha fanboy who goes absolutely apeshit over Sriracha when it’s mentioned. I just don’t get it.
Recently, a friend sent me a link for a Sriracha-based recipe but I didn’t care much for it. That’s because I freaking hate Sriracha. There, I said it.
My history with the green-tipped bottle of chili sauce goes way back to my childhood. It was a staple condiment in the household, and sure, I’ve used it a few times to spice up some bland food, but it never quite did it for me. I’ve used it off and on a few times in the recent past to see if my taste buds developed a taste for the chili sauce, but to no avail. I just can’t seem to develop a liking for Sriracha, even though I have recently gained an affinity to spicy food. However, while I am not a fan of Sriracha, I actually have grown quite fond of it’s sibling, the chili garlic sauce. It’s usually located next to it’s big brother, in a smaller jar with a green screw on lid.
So I guess I’m the odd man out. While my friends are busy turning their pho noodle soups into a sea of crimson red, I’ll be sticking to the mint, beansprouts, and lime.