Is the New Huy Fong Sriracha Really Better? A Hot Sauce Review

Hey, fellow heat seekers! Buckle up because today, we’re taking a flavorful journey through the world of Sriracha. Our main squeeze? None other than the legendary Sriracha by Huy Fong. You know the one—the quintessential red bottle with the iconic rooster logo.

But hold onto your taste buds because this ain’t your grandma’s Sriracha! Nope, they’ve shaken things up with a fresh pepper supplier. Some say it’s not quite like the old days before the great pepper shortage hit, but hey, change can be a good thing, right?

So, let’s dive in and see if this new twist on a classic still packs the punch we know and love!

Introducing: Sriracha Sauce by Huy Fong Foods

So, let’s talk about the brains behind this fiery concoction: Huy Fong Foods, straight outta Irwindale, California. These guys are the OGs, the ones who put Sriracha on the map and into our hearts. But lately, there’s been some chatter in the hot sauce world. Rumor has it they’ve ditched their longtime pepper supplier in California and are now playing the field, working with a bunch of other pepper suppliers.

Some say this switcheroo has flipped the flavor script entirely. Others reckon it’s all about the rush to get back on the shelves, with shorter fermentation times. But hey, regardless of the gossip, one thing’s for sure: the classic Sriracha still brings the heat.

It’s a simple yet bold blend of chili (are those red jalapenos?), salt, garlic, and a sprinkle of preservatives. The real magic? It’s all in that fermentation process, baby. And you know the deal—Sriracha rolls in those big ol’ bottles, usually setting you back anywhere from 5 to 15 Canadian bucks.

Keep an eye out, though; some of those pricier bottles from the shortage days might still be floating around.

Manufacturer: Huy Fong Foods Inc.
Made In: USA
Heat Rating: 5/10
Scoville Rating: 1,000–2,500 SHU
Size: 714mL
Price Range: $5-$15

Ingredients: Chili, Sugar, Salt, Garlic, Acetic Acid, Potassium Sorbate, and Sodium Bisulfate, Xanthan Gum

Is Huy Fong Sriracha Fermented?

The first step of making Sriracha is to blend Ripe Jalapenos, Vinegar, Salt, and preservatives. Some say the base might be Sambal Oelek. This mix is then aged in barrels. Normally, the salt would aid the fermentation of the Jalapenos, however, the vinegar and preservatives might prevent fermentation from happening in the first place. So really, it depends on how much vinegar is used, and if fermentation was able to start. To me, Huy Fong Sriracha definitely tastes fermented.

Is Huy Fong Sriracha Vegan?

Huy Fong Sriracha is not a vegan hot sauce. Most of the ingredients in Huy Fong Sriracha are vegan, the only exception is the sugar. The sugar is processed with Bone Char which is obviously made from animals.

Appearance

Sriracha by Huy Fong comes dressed to impress in a tall, 714mL plastic squeeze bottle, sporting that timeless green lid we all know and love. You can spot it from a mile away, thanks to that iconic rooster brand. The bottle? Crystal clear, giving you a front-row seat to the saucy goodness within. Printed in clean white ink, you’ll find the rooster logo and all the usual hot sauce deets.

Now, let’s talk about that sauce—it’s a vibrant fire engine red, a sight to behold. But here’s the kicker: it’s perfectly smooth, no seeds or stray bits floating around. Thin enough to flow effortlessly from the squeeze bottle’s nozzle, yet thick enough to cling onto your grub for dear life. Yep, they’ve nailed it—the appearance of this hot sauce? Pure perfection.

Smell

Let’s talk about the nose game of Sriracha. It’s like a symphony for your senses. One whiff and you’re in flavor town, my friend. Sweet, tangy, with a kick of spice—that’s the magic right there.

But the real star of the show? That fermented garlic scent. It’s like a warm hug—earthy, inviting, and downright cozy. Sure, the pepper scent hangs out in the background, chillin’ but not stealing the spotlight.

Don’t expect your nostrils to be on fire though—this sauce keeps its heat level on the down-low. But hey, that’s just fine by me. Overall, the aroma alone is enough to make me wanna drizzle this stuff on everything. Yep, consider me head over heels for Sriracha all over again.

Taste and Flavour

Let’s dive into the flavor fiesta of Sriracha sauce—it’s where things get real. Now, listen up, because there are some die-hard Sriracha fans out there who swear by this stuff, and I get it.

But here’s the deal: every Sriracha on the block has its own vibe. Sure, they might try to mimic the master rooster, but each one ends up with its own unique flavour, at least from what I’ve tasted so far.

Now, Huy Fong’s Sriracha? That’s a whole different ball game. This sauce doesn’t mess around—it hits you with a flavor punch right out of the gate. Peppers and garlic, front and center, stealing the show. It’s not about being salty or overly sweet; it’s all about letting those main ingredients shine.

Fresh, vibrant, with just a hint of that funky fermentation we all know and love. And here’s the kicker: not too much tang from the vinegar, and just the right amount of sweetness lingering in the background.

Texture-wise? Smooth as silk, baby. Creamy, not gritty, and oh-so-pleasant on the palate. Yep, Huy Fong’s Sriracha? It’s a flavor explosion that’ll have you coming back for more every darn time.

Heat Level

Alright, let’s talk heat, folks. I’m giving Huy Fong’s Sriracha a solid 5 out of 10 on the lingering factor. Here’s the lowdown: at first bite, you’re looking at maybe a 3 or 4 out of 10 on the heat scale. But hold onto your taste buds, ’cause this sauce ain’t done yet. Oh no, with each bite, that heat builds and builds, like a fiery crescendo in your mouth.

It’s sharp, it’s warm, kinda like the burn you get from munching on jalapenos. But hey, don’t expect to be sweating buckets or running for the milk.

A little bead or two on the cheeks, maybe a tingle on the tongue, but nothing too wild. Just a nice, enjoyable heat that plays nice with your taste buds. And here’s the kicker: this heat? It’s the real deal, not some fake-out concentrated stuff.

Overall, it’s that perfect middle ground—won’t have you looking like a crazed chilihead, but it’ll still give you that kick you crave in your meals. So go ahead, pour it on with confidence.

Conclusion: Overall Thoughts

In conclusion, revisiting Huy Fong’s Sriracha was a flavorful journey worth taking. While I can’t compare it to the original, I can vouch for its greatness.

The new version still packs a punch with its fermented chili and garlic explosion, boasting a smooth, enjoyable texture. As for the heat, it’s just right—enough to satisfy without overwhelming.

So, don’t let the online chatter deter you. Grab a bottle, give it a whirl. Sure, it might not taste like the OG, but trust me, it’s still downright delicious.

Please remember that taste is subjective and everyone will experience hot sauce uniquely. These reviews contain my own thoughts and opinions. If you think you’ll enjoy a hot sauce then you should definitely try it out.