Do you always stick to siracha? Or do you other asian hot sauces for cooking? I have four bottles of hot sauce in my kitchen pantry (gochuchang, siracha, thai hot sauce and tabasco...)
Do you always stick to siracha? Or do you other asian hot sauces for cooking? I have four bottles of hot sauce in my kitchen pantry (gochuchang, siracha, thai hot sauce and tabasco...)
ImportFood.com has an awesome site that shows diffferent hot saucesI am extremely loyal to Sriracha but I like to try other sauces. This is the newest one that I tried and it's really good: Lingham's, Hot Saucethe sauce is sweet and spicy without a lot of fire (but still retains the heat)http://importfood.com/salh1201.html