My partner has a propensity for trying new foods. IGA often has something new and unique to offer home cooks, so it's one of her favourite destinations.
In a Vancouver store she likes visiting, there's a large display at the end of an aisle devoted to hot sauces, including from Mexico, Jamaica, and other countries. Recently, she happened to pick up Sriracha Revolver Chili Garlic, which is made locally in East Vancouver.
On trying this hot sauce for the first time, it was simply delicious—sharp, soft, and tangy, all at the same time. It's unlike any other hot sauce I've ever tasted.
The list of ingredients is fairly straightforward: vinegar, garlic, organic cane sugar, chili, red pepper, sea salt, and citric acid. There are no names of any weird chemical concoctions on the bottle.
It piqued my curiosity to learn more. It turns out that Sriracha Revolver was founded by Indigenous entrepreneur Jordan Hocking in 2017.
On the company's website, it states that she had a goal of "creating a staple product that adds fun, flavour and inspiration to the chef at home".
"All her hot sauce recipes have been inspired by flavours or ingredients she has enjoyed while traveling or by wanting to eat something that didn't exist anywhere else," the website states. "Along with a small, dedicated team, Jordan makes craft size batches of hot sauce that are a treat to enjoy with all your favourite foods."
As for the name, Sriracha is a town south of Bangkok in Thailand. Revolver does not refer to a firearm. Rather with this hot sauce, it's taken from the Spanish verb for stir, mix, and mess up.
Go ahead, make a stew, and mess it up with Sriracha Revolver. It will be worth every drop.