Although sriracha currently has no parallel in the culinary world, it’s spicy cousin sambal oelek is slowly giving it a run for its money. These two chili-based sauces have a lot in common, from chili, salt, vinegar and water, so much is the same. The difference comes down to the garlic and sugar used in sriracha sauce and of course in the cooking methodology.
Try my homemade sriracha sauce recipe, which is different from most Americanized varieties, including the sweeter Huy Fong rooster sauce. Mine is more like the original from Thailand.