Goin’ for the burn: Old-timer Tabasco vs. hip Sriracha in hot sauce smackdown
They are two of the biggest players in a chili-fired challenge playing out in homes and restaurants across America. Ladies and gentlemen, meet our contenders:
TAKE THE CHALLENGEHere’s what the tasters found when we compared the two. The winner? You decide.Try the Sriracha vs. Tabasco challenge and let us know what you think. Send us your results in 50 words or less. Include a photo if you want. We’ll publish some of the best in the Standard and on aikenstandard.com in November. Send it to Chris Walsh at firstname.lastname@example.org. The deadline for submissions is Nov. 5.
In one corner, a dapper, classically labeled slim glass bottle filled with tangy McIlhenny Co.’s Tabasco Pepper Sauce. In the other, a brawny plastic bottle sporting several languages, a strutting rooster and Huy Fong Foods Inc.’s Sriracha Hot Chili Sauce.
In the vast world of chili-pepper-pungent condiments, these two very different characters demand attention. Sure, there are dozens (hundreds?) of such sauces out there, from vinegar-dominant ones such as Tabasco (Frank’s Red Hot fans, we hear you) as well as more than a dozen sriracha-style sauces judging by the bottles of the stuff honoring tigers, dragonflies and more on Amazon.com.
But if you’re going to hold a smackdown, you go with the guys making the most noise, and judging by the condiment selections at restaurants, Huy Fong’s pulpy sriracha, at 32 years old, is an up-and-comer in a world long dominated by McIlhenny’s 144-year-old Tabasco
“Tabasco sets the gold standard as the king of Louisiana/Cajun-style hot sauces. If Tabasco is the Coca-Cola of hot sauces, sriracha might be the Red Bull,” says Packaged Facts’ David Sprinkle.
Tabasco sells about $100 million at retail annually, and somewhat more than that through restaurants and food service, emailed Sprinkle, publisher of the Rockville, Md., consumer market researcher. Huy Fong’s sriracha sales are less clear, but it does not have the “high-volume chain restaurant penetration.” Still, Huy Fong’s cranks out some 20 million bottles a year, according to news reports.
Sriracha’s hip cred has been fueled by high-profile chefs who use it and mainstream eateries setting it out on tables.
“Credit America’s increasingly foodie bent, which includes relish of global hot and spicy flavors,” says Sprinkle. “The foodie sensibility — adventurous, multicultural, urban and egalitarian _ has displaced ‘gourmet’ in defining the kinds of eating experiences that the trendiest food consumers most want.”
But how do these two work in the kitchen? Does the vinegary tang and chili burn of Tabasco play well with the same foods as the ketchup-thick, sweet and garlicky sriracha?
The garlic, with its own tongue-tingling effects, in sriracha, is at least as important as the chilies, suggests Sprinkle, giving sriracha a more rounded flavor that has a broad appeal.
“All these help sriracha serve as almost as a sauce or dressing, rather than a single-note condiment, perfect for those who want to add instant kick and flair to quickly prepared foods.”
Here’s what our tasters found when we compared the two. The winner? You decide.