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Store shelves are full of "rooster sauce" varieties right now. We taste-tested a bevy to find the best one.Celebrated Thai cook Thanom Chakkapak is credited with creating the flavorful chili sauce, a unique blend of red goat peppers, garlic, vinegar, sugar, and sea salt, way back in the 1940s. The story goes that Chakkapak whipped up batches of the smooth chili sauce for friends and family before eventually bottling it for sale.
Sriracha was later popularized in America by Vietnamese immigrant David Tran, who started producing the sauce in Los Angeles in the 1980s and named his company"Huy Fong," after the boat he took as a refugee to the United States. As a longtime Sriracha fan, I wanted to see which brands, if any, could replace America's preferred chili sauce. So I rounded up nine different bottles, including the standard bearer Huy Fong, to find the best-tasting chili sauce on the market right now. I found three of them so underwhelming that I excluded them from the contest.
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