The Dining Dish blog is Dara Bunjon's take on anything food, both national and in her hometown of Baltimore. Warning: this food blog can be harmful to your waistline.
Wednesday, June 25, 2014
The new hot thing in Sriracha
With the International Summer FancyFoodShow approaching I’m always excited to see what the food trends will be and one that is at its peak now isSriracha, the Vietnamese/Thai red chili sauce named for the seaside town Si Racha along the Gulf of Thailand. Huy Fong Food’s Rooster labeled Sriracha is the most recognized made of ripe red jalapeno peppers, sugar, salt, garlic and vinegar which has garnished a cult following. The ubiquitous nature of Srirachi has it popping up in snack foods and sauces all over the place…some say ketchup is in trouble as remaining the number one condiment. How popular is it, well it even has its own 33 minute documentary film by Griffin Hammond.
So you ask, what is the new thing in Sriracha? It is the green Musashi Foods Midori Sriracha, a unique Japanese interpretation of the classic sauce using green serrano peppers taking the heat level a couple notches above the red Sriracha.