You may think you understand the cult-like craze that surrounds Huy Fong Foods' Sriracha sauce (you know, the one with the green top, white lettering, and rooster on the bottle). Whether you're drizzling it onto scrambled eggs, squirting it into your soup, or using it to spice up your slice of cheese pizza, the possibilities for this paste of chile peppers, distilled vinegar, garlic, sugar, and salt seem endless. But, lo and behold, just as we thought the Sriracha craze could not get any bigger, we discovered Sosu Ketchup's new sweet and spicy love-child: Srirachup.
Lisa Murphy, chief sauce maker at Sosu, says her ketchup approach is simple: it's about the tomatoes, the flavor, and the care. She avoids processed tomato paste and high fructose corn syrup, instead preferring fresh, vine-ripened tomatoes from California farms. Sosu works with local farmers, like Happy Boy, at the Noe Valley Farmers Market to source locally grown produce and make sauces in small batches. Its signature creation, Srirachup, is the perfect blend of sweet tomatoes, brown sugar, sea salt, and vinegar with the spicy kick of chile peppers.
Sosu also sells orange ketchup, made with orange jubilee tomatoes and sweet agave nectar for a colorful and tasty twist on the classic condiment. Find Murphy selling her 9-ounce bottles of sauces for $6.99 at Noe Valley Farmers Market every Saturday from 9 a.m. to 1 p.m. You can also buy them at 24th Street Cheese Shop, Rainbow Grocery, and Marina Meats.