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We've seen a million ways to use Sriracha: add it to butter, drizzle it on donuts, marinade chicken wings with honey, the list could go on and on. But no one has really messed with the rooster sauce's formula—until now.
Sosu Barrel-Aged Sriracha ($10) was created by San Franciscan Lisa Murphy, who believes charred oak barrels are the key to adding brightness to the fiery Thai chili-pepper condiment. Fermented for a month, her new wave hot sauce gives off a flash of simmering, unforgiving heat, a bit of smokiness, and a welcome funky quality. This is because, like kimchi, the pepper sauce develops a thicker texture and complex flavor as it sits. And it packs extra flavor thanks to garlic, a dash of brown sugar, and sea salt.
In every jar, Murphy uses red jalapeños and Fresnos from Northern California farms and refuses to include any preservatives. Her small-batch methods are kept secret, but she has revealed that they come from her time spend abroad in Cambodia and Thailand.
Murphy chose jars in place of bottles in hopes of inspiring people to think of condiments as cooking sauces—not just burger toppings. She also makes Sriracha ketchup called "Srirachup" ($7), a Sriracha spice rub ($7) mixed with cumin, and a limited-edition barrel-aged Louisiana-style hot sauce ($6). Check out the brand's site to find a jar near you, or ask your local market to start carrying it.
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