do they have any alternatives to Sriracha

Jay7

ive had sambal oelek but i perfer squeeze bottle containers and they only sell it in jars.just wondering if they have any better or something else thats thai or somethin thats like Sriracha

oh and i know about that other chili garlic sauce but is it any different then sambal oelek.cuz it looked the same to me

http://www.amazon.com/Huy-Fong-Vietnamese-Chili-Garlic/dp/B0006SKCVI

this stuff,ive had sambal oelek but ive never had this stuff

MentalExercise

Honestly, I would try a different brand of sriracha if you've only had the old rooster standby. They're like BBQ sauce in that they can taste very different.

There are various chili sauces from other cultures, but they aren't going to be squeezified

Cabezone

I'm confused...do you want a squeeze bottle or not, because that's how Siracha is typically sold. Your location would be helpful.

That being said, there are a ton of Siracha alternatives, even better depending on your preferences.

Jay7

ya i want a squeeze bottle.in terms of my preferances i dont know,something really spicy with good flavor.i bought this korean sweet and spicy sauce that was pretty good.would they have anything spicy like that,ive been to some mongolian bbq places before and that stuffs been pretty good also oh and im from the midwest.seems like pretty much the only places i can find Sriracha are these mom and pop oriental food stores though

Cabezone

Yeah out here in Cali you can get squeeze siracha in just about every grocery store.

Cabezone

I mean the only thing I can advise is to try the various sauces they might have in your local grocery stores. We can't know what they're gonna have.

CycloneRanger

Are you stuck on the chili/garlic paradigm or would you consider chili/vinegar? A lot of American or Mexican hot sauces are vinegar/chili based (and also not sweet like Sriracha).

Jay7

CycloneRanger wrote: »

Are you stuck on the chili/garlic paradigm or would you consider chili/vinegar? A lot of American or Mexican hot sauces are vinegar/chili based (and also not sweet like Sriracha).

hmm,i dont really like vinegar

there are some american hot sauces ive tried before ive liked.i dont know,i usually put bbq sauce on stuff before i tried Sriracha

Donovan Puppyfucker

Jay7 wrote: »

CycloneRanger wrote: »

Are you stuck on the chili/garlic paradigm or would you consider chili/vinegar? A lot of American or Mexican hot sauces are vinegar/chili based (and also not sweet like Sriracha).

hmm,i dont really like vinegar

there are some american hot sauces ive tried before ive liked.i dont know,i usually put bbq sauce on stuff before i tried Sriracha

Chili/vinegar sauce doesn't really taste like vinegar though. My favourite Chinese restaurant does a crispy skin chicken dish with a chili/vinegar sauce, and it's delicious.

bsjezz

be creative. buy your sambal, blitz it up in a blender - maybe thinned with some water or vinegar - and put it in a ketchup squeeze bottle

azith28

I've never had Sriracha....so maybe im about to cause offense. But have you tried tobasco as an alternative?
(I'm not quite sure what you are trying to do here. Alternative to Sriracha or alternative to this particular container type.)

zerzhul

I wouldn't say that causes offense, but I don't think that sriracha and tobasco are in the same category.

grouch993

Is there any reason that you can't blend whatever sauce you like and then put it into a squeeze container?

We used to make our own salsa and can it, then later add peppers to set the heat and use the blender to liquify.

CycloneRanger

zerzhul wrote: »

I wouldn't say that causes offense, but I don't think that sriracha and tobasco are in the same category.

What "category"? They're both different varieties of hot sauce.

Jay7

grouch993 wrote: »

Is there any reason that you can't blend whatever sauce you like and then put it into a squeeze container?

We used to make our own salsa and can it, then later add peppers to set the heat and use the blender to liquify.

i was thinkin about doin that,like mix the Sriracha in the bottle with some of the sambal oelek

Wassermelone

CycloneRanger wrote: »

zerzhul wrote: »

I wouldn't say that causes offense, but I don't think that sriracha and tobasco are in the same category.

What "category"? They're both different varieties of hot sauce.

Very very different breeds of hot sauce though.

Tobasco's first ingredient is vinegar while sriracha's first ingredient is actually chilis and has no vinegar at all. Very different flavors.

Djeet

While I think hot sauce needs acid for balance I think a lot of bottled hot sauces are over vinegar-ed for some preservative effect.

I think Sriracha to be unbalanced, too much of a single note. I round it out by heating soy sauce in a pan, add sweet (brown sugar, though agave nectar or honey benefits by not taking as long to dissolve), add Sriracha, add acid like lime juice (lighter) or balsamic vinegar (richer). Add more of whichever to get the balance you want. Reduce it to the consistency you want (I like something syrupy and sticky so it clings to meats). This is more of a full sauce that's hot that you could dress something like grilled chicken with, rather than something that just adds heat.

You can get condiment squeeze bottles pretty cheap on Amazon.

LoveIsUnity

If you think sriracha just adds heat then you have some messed up taste buds. Or I do.

One of us has a mouth that's fucked up is what I'm getting at...

Cog

Mix sriracha and tzatziki for the most amazing all-purpose dipping/spreading sauce ever. Delicious, spicy, healthier replacement for any place someone might normally use ranch, mayo, ketchup, bbq sauce, etc.

MentalExercise

Sriracha is indeed multi-note, but compared to the mix Djeet was suggesting is still quite simple.

If you're into mixing there's tons of great options.

My go to potsticker sauce is sriracha, soy sauce, and wine vinegar. It's great.

Do note though that sriracha can actually get hotter when diluted slightly.

Sriracha, cilantro, garlic, and lime juice, blended. Lovely.

Hoisin, sriracha. Sweet and lovely.

Oyster sauce, habanero hot sauce. Potent and lovely.

Oyster sauce, pineapple juice, sriracha. Sweet , sour, and hot.

Djeet

There's garlic in it and a touch of acid, but not a balanced sauce really (which I don't think it purported to be).

TheCanMan

Djeet wrote: »

While I think hot sauce needs acid for balance I think a lot of bottled hot sauces are over vinegar-ed for some preservative effect.

I think Sriracha to be unbalanced, too much of a single note. I round it out by heating soy sauce in a pan, add sweet (brown sugar, though agave nectar or honey benefits by not taking as long to dissolve), add Sriracha, add acid like lime juice (lighter) or balsamic vinegar (richer). Add more of whichever to get the balance you want. Reduce it to the consistency you want (I like something syrupy and sticky so it clings to meats). This is more of a full sauce that's hot that you could dress something like grilled chicken with, rather than something that just adds heat.

You can get condiment squeeze bottles pretty cheap on Amazon.

That's exactly the same reason I prefer Sriracha. I can add heat to something without worrying about clashing or overpowering the other flavors.

Atheraal

If you wanna try making your own sauce, sriracha's a good place to start:

http://www.youtube.com/watch?v=vgK3EpXROks

Try making that once, then modify it slightly the next time. (assuming it turned out well) The mixed sauces people have recommended are good too, and will work equally well with your homemade stuff.