Tag archive for » hot sauce «

Bay Area-Made Sosu Sriracha

Wednesday, 19. February 2014 5:26

Sosu Sriracha is aged in oak whiskey barrels for three months.

Sosu Sriracha is aged in oak whiskey barrels for three months.


Did you go through withdrawal last year over a feared shortage of sriracha sauce?

When Southern California’s Huy Fong Foods, maker of the ubiquitous Red Rooster brand, had to shut down temporarily after neighbors complained about the chile fumes, hot sauce lovers grew desperate.

But Red Rooster’s not the only game in town. In fact, the Bay Area has its own sriracha savant: Sosu Sauces.

Co-founder Lisa Murphy’s company started out on a whim when she decided to try her hand at making a better ketchup. From her upbringing in China and travels throughout Southeast Asia, she learned that ketchup actually has Chinese origins. So, after creating a Classic Ketchup, she concocted Srirachup (a blend of her ketchup and her sriracha), and finally a limited-edition Barrel-Aged Sriracha that’s available only through her Kickstarter campaign.


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Some Like It Hot

Thursday, 7. March 2013 5:25

Artisan hot sauces that explode on the palate.

Artisan hot sauces that explode on the palate.


If you do, have I got the hot sauces for you.

Bob Henry of Henry Family Farm has been growing chiles in Virginia’s Shenendoah Valley for more than 30 years. Now, he’s bottling all that heat in a most pure form.

Henry allows the peppers to ripen on the vine, then hand picks them before extracting them within 24 hours of harvest. The extracts are bottled, with no additional spices or flavors, so that each pepper’s distinctiveness really shines through.

Henry Family Farm Chile Pepper Extracts are now getting a lot of attention, thanks to food and wine critic, David Rosengarten, who has been spreading the word about them and making them more widely available.


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