<http://schema.org/articleBody>
"If you\u2019re reading this story, it\u2019s almost certainly because you like Sriracha (&lt;a href=\"http://www.bonappetit.com/trends/article/huy-fong-s-sriracha-hot-sauce\" target=\"_blank\"&gt;the Huy Fong version&lt;/a&gt;\u00A0or otherwise). But the world of Asian hot sauces is more than just the bright-red chile-garlic-vinegar slurry we know and love. Across the continent, from China to archipelagic Southeast Asia to India, people are spritzing (or sometimes drowning) their meals with sauces that are sweet or salty, thick or thin, fruity or garlicky. Their one commonality is their capsaicin capaciousness\u2013their ability to titillate and burn. And, perhaps someday, one may break on through to mainstream success on American tables. Here\u2019s a sampling of hot sauces we found at Asian markets, one of which could become the Next Hot Thing.\r\n\r\n&lt;em&gt;&lt;strong&gt;&lt;a href=\"http://www.vietworldkitchen.com/\" target=\"_blank\"&gt;Andrea Nguyen&lt;/a&gt;&lt;/strong&gt;\u00A0is a cookbook author, food writer, and cooking teacher.&lt;/em&gt; Super thick and fruity, this favorite Filipino condiment is a type of banana ketchup developed during World War Two, when there was a shortage of tomato-based ketchup in the Philippines. Shake or stir it up and be patient\u2013it makes Heinz look like water.\u00A0Use it like a spicy ketchup to cut the intensity of rich foods like fried chicken or seafood, French fries, and grilled sausages. Try it as a barbecue sauce. Banana ketchup is naturally brownish (think over ripe bananas) so this crimson condiment owes its hue to food coloring. There\u2019s a regular banana sauce, too, but the hint of heat in this one makes life more exciting.\u00A0&lt;em&gt;&lt;strong&gt;Burn factor: 2&lt;/strong&gt;&lt;/em&gt; The white cap seems rickety and the shark logo looks dangerous, but this popular Thai-made Sriracha charms your palate with excellent flavor. Like the original Sriraja Panich,\u00A0the Shark brand has bright heat, tanginess, and a pleasant fermented fragrance, but it\u2019s slightly less sweet. The bottle I got is \u201Cmedium\u201D and very pleasant tasting. Enjoy it like you would the Rooster sauce, but beware: You can\u2019t doodle with Shark. It\u2019s more liquid than its American cousin.\u00A0&lt;em&gt;&lt;strong&gt;Burn factor: 3&lt;/strong&gt;&lt;/em&gt; The Indonesian ABC brand is actually owned by Heinz, which maybe explains why these three sauces are so hard to pour. Unlike our beloved American condiment, though, they\u2019ve got a kick. If your tolerance for heat is mild, go for the Hot and Sweet (&lt;em&gt;sambal manis pedas&lt;/em&gt;), though it can be cloying, like candy sweet spicy; sugar is the first ingredient listed and there\u2019s tomato, too.\u00A0Kids may enjoy this if they\u2019re training for a spicy life.\u00A0&lt;em&gt;&lt;strong&gt;Burn factor: 1&lt;/strong&gt;&lt;/em&gt; The Extra Hot Chili Sauce (&lt;i&gt;sambal extra pedas&lt;/i&gt;) lives up to its name; I felt the heat in my hair follicles. The extra hot is soft on the\u00A0&lt;i&gt;manis&lt;/i&gt;\u00A0(sweet) characteristic of its gentler sibling, but there is MSG, perhaps for an extra endorphin rush? The chile blast pairs well with boldly flavored foods, like smoky barbecue. Serve it with patatas bravas for extra-brave guests. Regardless, you\u2019ll be hitting the bottle often to cool down.\u00A0&lt;em&gt;&lt;strong&gt;Burn factor: 5&lt;/strong&gt;&lt;/em&gt; The middle ground is Tropical Chili Sauce (&lt;i&gt;sambal asli&lt;/i&gt;), my favorite. Chile is the first listed ingredient, but the heat isn\u2019t searing, and there\u2019s no tomato or MSG. Texture- and flavor-wise, it\u2019s almost as if you took Shark brand Sriracha and thickened it to the consistency of Huy Fong\u2019s Rooster sauce. So put it into a squirt bottle and\u00A0go to town on practically anything, from tuna salads and omelets to fried rice. Tinker with it for a chicken marinade.\u00A0&lt;em&gt;&lt;strong&gt;Burn factor: 3.5&lt;/strong&gt;&lt;/em&gt; Sweet, hot, and pungent, with a cuminlike edge,\u00A0this Indian hot sauce pushes your palate to the edge, but won\u2019t push it overboard. I always go back for more\u2013against my better judgment. It\u2019s great with deep-fried foods (e.g., samosas, pakoras, spring rolls) and fabulous with grilled meats too. Try it with dishes and cuisines that are similarly spiced, like tacos, a lamb stir-fry with cumin, and falafel sandwiches.\u00A0&lt;em&gt;&lt;strong&gt;Burn factor: 4&lt;/strong&gt;&lt;/em&gt; Chile sauces are usually multipurpose, but\u00A0this one from Singapore is just for chicken\u2013specifically Hainan chicken rice, the ultra-popular one-dish meal of poached chicken atop rice cooked in chicken broth. Glory\u2019s sauce combines chile, garlic, and ginger for a slightly chunky texture and wonderfully raw perfume, as if it had been freshly made. Try it with roast chicken (homemade or store-bought). It perks things up nicely without killing your senses.\u00A0&lt;em&gt;&lt;strong&gt;Burn factor: 2&lt;/strong&gt;&lt;/em&gt;"^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.bonappetit.com/restaurants-travel/slideshow/the-next-sriracha?slide=8>