Underwood Ranches Dragon Sriracha Sauce - Hot Sauce for Eggs, Pizza, Mexican Dishes, Perfect for Hot Sauce Lovers 17 oz - 2 Pack

Spice level: 5 out of 10 for a hot sauce lover, probably quite spicy for someone who doesn't usually use hot sauce, but will be tolerable Flavor: Umami, sour, delicious Texture: Perfect thickness, not watery, just right Goes well with: Everything, not just Asian dishes Cons: A couple of preservatives that aren't ideal but not super toxic, and the price is a bit high for a hot sauce, I'd expect the cost if the bottle was glass and not plastic. I discovered this hot sauce at an Asian market far from where I live and couldn't get enough. I was delighted to find it here on Amazon. I'm a hot sauce lover with a cabinet full of all kinds of hot sauces. With all my choices, I find myself putting this one on just about everything. I usually use Sriracha on just Asian food, but this particular one is diverse enough in flavor to where it goes well on everything from Mexican food, pizza, soup, etc. I'm going to give myself and ulcer with this stuff, but it's worth it.

This has the “bright” fresh flavor the original is now and has been missing. Definitely fresh ingredients. It is close in flavor, imperceivable heat and spiciness. It lacks some of the more garlic forward taste of the original. At this moment, still the best thing going. I hope they come out with a more garlic forward version but keep this around. Unfortunately word has gotten out how delicious this is thanks to fat electrician, but thankfully bc I would have not known about it without watching. Wish I could have bought a case after chasing this taste and never finding it until now. I’m mowing through it like a Charlie Sheen through booger sugar.

This was a great hot sauce. The last of the original Huy Fong branded sriracha peppers, under the original farmer's own brand. I snatched up what ended up being probably the last 2 bottles. I gave one away and some portions to friends. I hope it really isn't the end, but I also hope the farmers do what's best for them. I agree with other reviewers that this is a little hotter than the Huy Fong, which I like. It has less garlic flavor than Huy Fong. Great sauce overall.

Couldn't find this anywhere and husband really wanted to try it. I ordered it on amazon and it said it would take a few weeks to come in. It did take a while but not as long as it said it would. Husband is so happy with it. We will definitely be ordering again!

I have been consuming Huy Fong Sriracha for decades, WAY before it became a thing. I was mad when the supply ran dry, as I had just used the last of my bottle. So, I was thrilled when it finally came back. However, that was short lived, as the flavor was VERY noticeably different and really no heat. I told myself, "well, this is the new Sriracha, I will have to live with it". Then I read an article about Dragon Sauce and who they were, so I gave them a chance. The first taste test, I noticed there was a little bit more vinegar on the back end. The flavor was very close, there was that familiar twang. And the heat, OMG, very nice. So, I eat my fair share of Ramen noodles (The Oriental market ones, not the grocery store ones) and with the new Sriracha, I was having to really lair it on thick, but there really wasn't that much flavor or heat in my soup. Now, Dragon Sauce, I put a third of the amount of the new Sriracha and it put a sweat on me, and I love and grew up on spicy food. And I had a very flavorful soup. Huy Fong Sriracha has lost it's number one spot in my household. Now, Dragon Sauce say it is "Limited Edition". I hope they can / will stick around. Yes, it is more expensive, but if they stay around, hopefully the price will come down.

Of course this is a matter of taste, but this one is my favorite. Somewhat hard to find in the stores I frequent I'll be ordering again very soon.

First, the rooster is back and affordable although it’s also slightly different in flavor and color. I call this sauce the dragon. History: this siracha is made by the farmer who grew the peppers for the rooster. The rooster and farmer had a falling out resulting in a shortage of sauce despite lots of peppers being available. The new peppers are from Mexico while the original pepper farm in California turned to making their own hot sauce because they needed to do something. Side by side there’s a definite difference but it’s possible that you might not notice as much if you’ve been months without. It’s pleasantly close. So, as a substitute it wins. I can recommend this if you can’t get the original. The rooster is back on the market, so if the question is not “what are alternatives” but “which is better” and “what is the price difference?” then the conversation and recommendation is different. Price: Do your own comparison but when I purchased the rooster was cheaper by a lot. Taste: My wife and I went back and forth testing the flavor but had a clear winner. The new rooster does seem a little different than my memory but it’s still my preference. There’s an upfront sweetness and then a journey that ends a little salty and savory. The dragon sauce (this one) seemed the same upfront as ending. It was okay but wasn’t preferred over the rooster. Heat: My wife and I didn’t notice a huge variation of heat. I’ll note that jalapeños can vary dramatically and the peppers you grow next to them can impact their heat (want spicy jalapeños in your garden, grow habanero or hotter peppers next to them). So my batch was the same but I can see variation in batches if the supplier is not mindful of how their peppers are grown. I would expect the dragon to be consistent based on their history of consistency from my experience. Still, my batch was equal in spice so I call a tie. Color: If you care the new rooster is more orange while the dragon is clearly more red in the photos and in person. Does it matter? I don’t know but it’s different. Summary: The dragon is fantastic if there were a sudden rooster shortage again and prices get dumb but you’re paying a premium and if the rooster is available at the same or less price, I pick the rooster. It hits a happy spot better than the dragon. So, I encourage you to decide which sauce makes you the happiest but my wallet and tastebuds lean towards the rooster. Ultimately I wish the companies hadn’t split because their powers combined made a better product than either are making now (per my memory).

My wife and I love this stuff! Apparently, the old standard, Huy Fong’s “rooster” sauce has undergone a lot of changes in the last ten years since their falling out with Underwood Ranches. Since it has been reformulated, I cannot compare this to the rooster sauce I remember directly, but from my memory, this is slightly (not much!) less hot and slightly (not much!) more sweet, and slightly less garlicky. However comparing it to a recent version of the rooster sauce, which is more orange than red, like it used to be, we think the Underwood comes out on top. Given the unsavory business practices of Huy Fong I have no desire to support their business. And Underwood Ranches is an American family-owned business since 1913. I don’t buy food for political or patriotic reasons, but we like the Underwood better, so it’s no contest. This is our sriracha sauce going forward. Give it a try! We love it.