A decade 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. Suddenly it was as common to see sriracha on a T-shirt or water bottle as it was to see it in a Vietnamese pho shop. Compared to other popular hot sauces such as Frank’s RedHot Original Cayenne Pepper Sauce, the winner of our hot sauce taste test, sriracha is thicker 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.
Like Xerox photocopiers and Kleenex tissues, a single brand of sriracha has come to be synonymous with the entire category. But Huy Fong, the iconic brand with the rooster logo, isn’t the only option. It wasn’t even the first sriracha (more on that later). But now that Huy Fong has paved the way for sriracha in America, other companies have entered the game. Even Tabasco is making a version. With more options available, we wondered which was best. To find out, we purchased five srirachas priced from $2.49 to $6.99 per bottle ($0.12 to $0.38 per ounce). Panelists sampled them in a trio of blind tastings: plain, in spicy mayo sauce with potato chips for dunking, and drizzled over fried rice.