Real Sriracha

Eating chili peppers without flinching was always a fun game growing up. Fearing I was destroying my young gut, my old man would say, “doesn’t that hurt your stomach?” Nope.

Fast forward 20 years, and I learn that “small spicy” in Thailand exceeds the legal limit for capsaicin in the U.S. They are serious about their chilis. But Thailand taught me more than that.

Fish sauce. Shrimp Paste. The idea of fermenting seafood tends to repulse most Americans. But truthfully, when applied properly, they open your mind like a religious experience.

So imagine my delight when I discovered sriracha. Real sriracha. Made with fresh thai chili and garlic, and slow fermented in sea salt brine. The real thing is just as funky as it is spicy.

The big brand srirachas here just aren’t the same. They can’t source the right peppers. They don’t ferment long enough to bring out the umami. They cut corners with vinegar and stabilizers.

That’s why I make sriracha. Because the real thing is always better.

And I make enough to share. My friends can get a free bottle here.