Bay Area-Made Sosu Sriracha
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.
Recently, I had a chance to try samples of her Srirachup and Barrel-Aged Sriracha. The former is made from organic California tomatoes, organic chili peppers, organic apple cider, organic brown sugar, sea salt and organic garlic. It’s gluten-free and contains no artificial preservatives. It’s thick and carries a big kick. The fruitiness of the tomatoes is evident, as is the acidity. It’s not cloying like the average supermarket stuff, but much more nuanced.
The Barrel-Aged Sriracha is plenty spicy. But more than that, it’s quite complex for having only four ingredients in it: organic chili peppers, organic garlic, organic brown sugar, and salt. There’s a subtle smokiness imparted from the 3-month aging in oak whiskey barrels that just makes you want to spoon some over grilled meat. It’s far fruitier than the Red Rooster Sriracha, and less sweet, too. From the first taste, you know you’re enjoying a real artisan product made with a lot of thought.
Sosu Classic Ketchup and Srirachup are available at Bay Area stores such as Bi-Rite, Rainbow Grocery, Berkeley Bowl, and Monterey Market. Each 9-ounce jar is $6.
The company is in expansion mode with a Kickstarter campaign through March 8. The funds will allow Murphy to produce more of the Barrel-Aged Sriracha and to expand into other products such as Barrel-Aged Hot Sauce and Sriracha Salt. And yes, if you make a contribution, you receive various products in return.
There are several really good sriracha sauces out there, although the red rooster is my usual. Glad to hear of another alternative, though! You can’t have too much spicy stuff in your life!
Sounds very promising as an alternative to the rooster brand.
I can’t believe how often I use sriracha in my cooking since finding my first bottle of it.
I always have a bottle of sriracha in the fridge…these versions sound pretty good.
Thanks for the intro…hope you are having a great week Carolyn 😀
Hmmm, I love ketchup so like the idea of one with a kick in it. I think I might try the srirachup over the barrel aged one. That might be too much for me!
Glad that you could connect with Lisa! I met her last year and have been spreading the good word about her sauces. It’s really great stuff!
MMM,…Sosu Sriracha sounds really tasty!!! xx