Hott Sriracha X

Sriracha with a rather less forgiving side. The first thing I notice is the fermented garlic. Sweet, savoury and deep enough to make the sauce interesting before the serious business begins. Red miso adds another layer of umami, while the Scotch Bonnets bring a fruity chilli warmth underneath it all. Then the Reaper starts catching up. The heat builds slowly rather than arriving all at once, and it keeps climbing long after the first taste. That’s a useful quality if you actually want to taste what you’re eating, although I wouldn’t confuse “slow” with “gentle”. I’d use this with food that can stand up to it. Noodles, rice, eggs, grilled chicken and anything with plenty of savoury character should work particularly well. A little stirred through a marinade or dipping sauce could also be rather effective. A serious Sriracha for people who have looked at the ordinary stuff and decided it wasn’t causing enough trouble.