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Sriracha gets its hot, slightly sweet flavor from a purée of fresh red jalapeños, garlic powder, sugar, salt and vinegar. The tangy paste is packed in clear plastic bottles adorned with a rooster and a signature green cap.
The hot sauce, which last year sold 20 million bottles, was declared the “Ingredient of the Year” in 2010 by Bon Appétit Magazine, and has inspired entire cookbooks.
Here in the U.S., consumers know Sriracha as a brand name produced by Huy Fong Foods. It is loosely based on a spicy chili sauce common in Thai cuisine called nam phrik, which originated in the town of Si Racha, on the east coast of the Gulf of Thailand.