Sriracha is a type of hot sauce made from chili peppers, distilled vinegar, garlic, sugar, and salt.
Sriracha is thick and more garlicky, with a pronounced sweetness and a fiery finish. We use it often: As a condiment straight from the bottle, it adds zip to fried or scrambled eggs and all sorts of noodle or rice dishes. We also use sriracha in marinades, stir-fry sauces, and dips and sometimes even for a garlicky-sweet twist on spicy buffalo wings.
Sriracha sauce is believed to have been invented in Sri Racha, Thailand, by a woman named Thanom Chakkapak. Her sauce recipe is now manufactured under the name Sriraja Panich. The Thai version is sweeter and thinner than Huy Fong Food’s sauce.
Adecade ago, many Americans hadn’t even heard of sriracha. Then, sometime around 2010, this Thai-style chile-garlic sauce went from specialty ingredient to phenomenon.