Apparently the original supplier for Huy Fong (Underwood Farms) makes their own version now, and it’s how Huy Fong used to taste.
Underwood Ranches?
last I checked it was three times the price, and most people online were saying it was fine but still not up to par with the original. do you personally rate it highly? I haven’t tried it
Oh damn, I haven’t tried it because I have so much hot sauce that I’m on a no buy. I still have a bottle of the Huy Fong new stuff my mom bought without realizing it wasn’t as good, but I was planning to try the Underwood one as soon as I run out.
Costco sometimes has a 2 pack for around $10. Probably worth it.
My vote is sky valley. Both their red and green sirachi are amazingly. Really bright and solidly hot while still wellbeing balanced. Also at Costco, but it may be regional.
Me. Lacto-fermented hot sauces aren’t that difficult to make and can be adjusted widely to personal preference.
Now that is a fetish I don’t need to see the rule 34 content on. But the small bit I’ll allow myself to imagine, Sean Evans, host of Hot Ones, is involved still in a host capacity.
I usually keep it to 3. One variant for eggs, one for tacos, one wildly experimental.
Current experimental batch has kiwifruit in it and while interesting, I won’t be doing that again.
I never finished the batch that I put some banana in, you want that one?
one wildly experimental.
I’ll subscribe to the monthly “Wildly experimental batch” subscription please lol
Yeah it is easy, my basic recipe:
Bunch of peppers (Madame Jeanette), a lof of garlic and an onion, 8 grams of salt per liter of water, sterile jar and once a day I turn the lid carefully to let the CO₂ out. I like it to ferment for a week mostly, sometimes 5 days. It’ll keep fermenting after bottling anyway because I don’t pasteurize.
My wife is a big fan of omelet with this hot sauce.
Up one comment branch, https://reddthat.com/comment/12442375
If you can handle a YouTube content creator bringing the young millennial/Z energy, Joshua Weissman is what I use for base recipe and then experiment from there.
https://youtu.be/uL8UJPQ_zoU?si=NvfMg7ftMjZB7985
Total time is a few weeks. Actual work time is an hour, maybe an hour and a half.
I forget if this YT video covers it, but I also add a quarter tsp of xantham gum to keep the finished sauce from separating.
Blender. Sieves or cheesecloth. Jar. Bottle for fermenting. Some equipment needed but nothing a lot of kitchens don’t already have. One can get more equipment that makes it easier, but it’s not required.
Lee Kum Kee is what I’ve found that is a) available, and b) close to indistinguishable from Huy Fong as far as I can tell.
I like flying goose brand. IIRC it’s actually made in the sriracha region in Thailand , and it’s the brand huy fong copied the bottle design from. Many supermarkets sell it here.
