Chita Organic Thai Sriracha Chili Sauce
Many mis-attribute sriracha to Vietnamese cuisine, thanks to the presence of sriracha bottles on the tables of most pho restaurants, but in reality, the condiment hails from Thailand. What we associate with sriracha sauce (the beloved green-capped bottle in almost every home and most diners) isn’t actually the same style as what you would find in Thailand. The Thai style is less acidic and slightly sweeter, with a thinner texture and mellower heat, and this one showcases those qualities perfectly. It’s sweeter and milder than the typical rooster-adorned bottle of sriracha you’re likely used to seeing, with much less of a vinegary tang. It has a distinct savory complexity thanks to the fermentation process and the addition of tropical-sweet pineapple vinegar—which they craft themselves—to boost the fruitiness of the chilies. A twist on the traditional.
Chita Organic Sambal Bajak
People have generally heard of sambal oelek—the “other” jar of red chili paste next to the ubiquitous chili garlic sauce from Huy Fong. But there are actually many styles of sambal. The chili sauce/chili paste hails from Indonesia, but is popular in places like Malaysia, Sri Lanka and Singapore. Some are just chili based, some have extra ingredients for variation, from citrus to fermented shrimp. This one, a sambal bajak, is quite simple, but packs a good hit of heat. It’s a thick, silky puree of chilies with a slick of spicy oil surrounding it and has a slightly sweeter character than some, but still savory and grounded from the fermented soybean. We find it has more depth than other versions of sambal bajak we’ve tasted, with a smoother, more pleasant texture, too.
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