Sriracha: The Hot Sauce That Doesn’t Suck

I hate hot sauce. I hate the people that are in constant pursuit of hotter sauces; Wouldn’t searing the roof of your mouth with a brand proclaiming “A-1 Certified Oversized Genital Bearer” suffice?

Part of the problem is that I am, as the beret would indicate, sensitive. Disliking eye-milking pain does not make me less of a man, but instead one inclined to the finer things, such as the ability to taste and that overlooked aphrodisiac, the lack of pain.

So why do I keep covering everything in this sriracha? This particular brand—TUONG OT SRIRACHA from Huy Fong Foods, Inc.—has a pretty good kick to it, too, but so much flavor. I did the legislated minimum of research about sriracha and discovered that it’s made from “sun ripen chilies…along with garlic.”

And there you have it: Garlic, which I adore in every form, even raw, is mellowing out the heat of the chilies. Who’d have thought?

Product Page [HuyFong.com]