Sriracha Sauce Trio – Kikkoman – HT Traders – Rooster

Huy Fong Rooster Sauce sriracha sauce bottle

Huy Fong Rooster Sauce sriracha sauce bottle

We love Sriracha sauce and love sharing with you our Sriracha sauce finds. This time we campare two more grocery store shelves’ versions of Sriracha sauces from Kikkoman and H.T. Trader (Harris Teeter), along with the venerable Huy Fong Tuong Ot Sriracha (Rooster Sauce). The latter is commonly called “Rooster Sauce” because of the rooster on the label.

Huy Fong - Kikkoman - HT Traders - Sriracha sauces

Huy Fong – Kikkoman – HT Traders – Sriracha sauces

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Chai Sweet Chili Sauce from Intensity Academy

Here’s another sauce I had the opportunity to sample while at Zestfest last month in Irving, TX.

Michele Northrup, who puts the Intense in Intensity Academy, told me I just had to try out her new sauce.

She proceeded to share that the sauce was dedicated to her mom, Barbara Northrup, who Michele lost not long ago. And even cooler still, Intensity Academy donates a portion of the profit from sales of their Chai Sweet Chili Sauce to different charities. And then, later that night, this sauce won a Golden Chili in the Asian sauce category. Also I got new water cooler from water coolers Manchester, I really like it. And with that as our backdrop, let’s give Chai Sweet Chili a ride around the block and see what’s under the hood.

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Franks RedHot
Sweet Chili Sauce Review

Frank’s RedHot® has come up with a winner with their new
Frank’s RedHot Sweet Chili Sauce.

Labeled as a “dipping sauce and more”, their Sweet Chili sauce is indeed a true “sweet chili sauce” in the tradition of a Thai sweet chili sauce like Mae Ploy, A Taste of Thai, Thai Kitchen… and the dozens of other specialty / imported Thai chili sauces you can find in the grocery store.

Which brings me to an important point I’d like to make:
While true Chileheads surely know what Thai chili sauces taste like, Frank’s Sweet Chili, with it’s familiar name, has the potential to convert the timid over to trying what is a “classic” sauce that is perfect on shrimp, glazed chicken, sweet glazed ribs and the like. This is a versatile sauce with a trusted name, readily available in many grocery stores.

Next time I’m going to try and and doctor it up with extra heat (add some Frank’s Original, or some Soy or Worcestershire, wasabi or horseradish) to see if I can make it hotter like I like it.

… a pulpy & zesty sauce made with fresh chilis… this fusion sauce is a slightly sweet, full-bodied alternative to traditional hot sauces.

… so reads the back label.


There is also Frank’s own “Heat Indicator” which shows this sauce to be slightly hotter than Frank’s Original. Hmmm… I despute that. The heat in this Sweet Chili Sauce is minimal. Just a tinge. I wouldn’t place it hotter than the Original.

Here are the ingredients:
water, sugar, red chili peppers, salt, garlic, modified food starch and acetic acid … That’s it. Pretty simple. Don’t get me started on the spelling of “chili peppers” versus “chile peppers”. That’s beyond this post. But I guess the folks at Frank’s want to fit in with the Thai crowd – hence the “chili” spelling.

We grilled some shrimp with Frank’s RedHot Chili Sauce:
Here’s my recipe for testing this sauce… Grilled Shrimp:

  • frozen, deveined, shrimp
  • Frank’s RedHot Sweet Chili Sauce
  • Skewers for the shrimp

Marinate shrimp with Frank’s RedHot Sweet Chili Sauce in baggie for 4-8 hours.
Skewer shrimp and grill until done.
Drizzle or provide a dipping bowl of the sauce and enjoy!

By the way, those potato planks were drizzled with olive oil and hit with a generous helping of Todd’s Dirt Original Seasoning.

The shrimp were simple to make and delicious – which is why I think Frank’s has a great product with their Sweet Chili Sauce. Bottom line: it’s not as sweet as the other Thai chili sauces you’ll find and it has that distinctive Frank’s RedHot flavor.

Have you tried Frank’s RedHot Sweet Chili Sauce? If so leave a comment here and tell us if you like it!

Ordering: Click this link to get yourself a bottle of Frank’s RedHot Sweet Chili Sauce

Captain Thoms Jerk Spice & Thai Monkey Sauce on Wings

We already know this is a killer combo on chicken from an earlier experiment – Captain Thom’s Jerk Spice along with Captain Thom’s Thai Monkey Sauce on wings is big on flavor and spice with sweet heat and sticky wings to love!

We simply sprinkled a generous amount of Captain Thom’s Jerk Spice on some wings. We grilled them for about 40 minutes – turning until crispy and brown. Then we pulled the wings off the grill and brushed Captain Thom’s Thai Monkey sauce on them. They are a delicious, sweet, savory “Asian – Jamaican” fusion of flavor.

The spices in the Jerk Spice lend a good deal of heat, and the Teriyaki flavor of the Thai Monkey gives them a sticky and sweet glazed finish.


Captain Thom’s Chili Pepper Company Jerk Spice:
Ingredients: Shallots, Black Pepper, Jamaican Pimento, Garlic, Scotch Bonnet Chiles & Other Spices


Captain Thom’s Thai Monkey:
Ingredients: Teriyaki sauce, Pineapple Juice, Water, Onion, Spices, Wasabi, Thai Peppers, Peanut Butter, Garlic

This combo has become one of our favorite wing recipes. We hope you get to try it soon!

Thai Monkey with Jerk

In honor of Superbowl Sunday we present the
Week of Wings – 7 days and 7 recipes for delicious hot wings.

Day 2 – Captain Thom’s Thai Monkey With Jerk Spice Wings

Captain Thom’s Thai Monkey with Captain Thom’s Jerk Spice

We wanted to try a really complex flavor on our wings. Brian likes Jerk and I like Teriyaki, but we both wanted some heat.

So we took Captain Thom’s Jerk Spice, sprinkled it on the wings, and baked them for 20 minutes at 350 degrees. After drying them on a plate for a few minutes, we fried the wings at 375 degrees for 2-3 minutes, until crisp.
After a brief drain on a paper towel, we tossed them in Captain Thom’s Thai Monkey hot sauce.

The range of flavors was amazing. With the heat and seasoning provided by the Jerk Spice and the spicy teriyaki of his signature Thai Monkey, this was one of the most satisfying combination for wings that I think I have had.
These wings were savory, slightly sweet, and sticky with a good amount of heat. A WINNER!

Captain Thom’s Thai Monkey ingredients: Teriyaki sauce, pineapple juice, water, onion, spices, wasabi, thai peppers, peanut butter, garlic.

Captain Thom’s Jerk Spice: Shallots, Black Pepper, Jamaican Pimento, Garlic Scotch Bonnet Chiles, & other spices.

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