Sriracha, the Austin way
The clear tapered bottle. The bright green twist nozzle. The rooster icon on the label. The vivid red liquid. It's tough to think of a hot sauce that's more instantly recognizable than Huy Fong sriracha, and it's equally hard to come up with a sauce that's more beloved.
Milton tells us that Yellowbird, a condiment company with roots in Austin that's now gaining national recognition and racking up serious Amazon sales numbers, decided to try out their own spin on sriracha several years ago . For Milton and the Yellowbird team, the appeal of a sriracha-esque hot sauce rested on its versatility."People realized that [Huy Fong sriracha is] good on fried eggs and on burgers and on sushi and hey, why not try it on a taco?" he says.
Another Central Texas hot sauce artisan making fermented sriracha is ATX Hot Sauce, an award-winning small-batch operation based in Austin. Founder and President John McClellan tells us that fermentation both loans the sriracha an attractive undercurrent of funk and also helps keep the sauce shelf-stable in a way that doesn't require extra vinegar."A lot of sauces are cooked with a lot of vinegar to get a low pH for shelf stability.
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