Sriracha, the hot sauce from Thailand isn’t an insider tip anymore, as with many traditional recipes, there are many Sriracha versions, countless variants that can be found on Vietnamese street food as well as on pizza or burgers.
For our bright yellow Lemon Sriracha, we ferment yellow aromatic peppers and garlic for about two months. A real depth of flavour and millions of living microorganisms are the result of our slow fermentation. The highlight are the preserved salt lemons, which bring a special freshness and fruitiness.
Sun-yellow Habanero chillies which are specially grown there for us, ensure the typical heat. A little cane sugar and white wine vinegar round off the taste.
By the way, we only use "rescued peppers" for our sauces, i.e. peppers that are not for sale because they are too small or crooked, for example.
This bright, sun-yellow sauce goes particularly well with rice and Asian (noodle) dishes, but a simple sandwich also enjoys an exotic touch.