As BroBible’s token hot sauce expert, the massive Sriracha craze has been somewhat baffling to me. It’s a wonderful sauce every now and then on eggs or pizza, but I’m not sure it’s something that you’d want on every single food item you’d crush. Maybe my tastes are more American and gravitate towards the wonderful, vinegar-based pepper sauces of Louisiana and the Southwest before something that has a grain, ketchup-y texture.
But I get it: Sriracha is fucking everywhere and it’s pretty much on the counter of every single sandwich and noodle shop in America these days. So if you want to know how this magical elixir is made, watch this highly informative video about Huy Fong Foods produces the stuff.