WE DID NOT MAKE A SRIRACHA STYLE SAUCE.
Síndiacha is purely influenced from the stories of regional variants and the relative flavor profiles that tie them together. The only ingredient in síndiacha that is arguably thai in origin is the rawit chili, also known as thai chili or bird’s eye chili. All of the other ingredients are just mediterranean but adjacent in concept to the sriracha everyone loves.
After fermenting the rawit, the sherry vinegar, and brown sugar; the sauce needed some lift from the darkness. Watermelons were at peak season and it only made sense to puree their flesh for a sweet, fresh boost to an otherwise too dank sauce. A little lime juice later and we arrived at what is a bright, savory, sweet, not-sriracha. Use it wherever you would otherwise use sriracha.
HEAT: RAWIT (BIRD'S EYE)
PROFILE: MARINE, OZONE, DEEEEEP
ACID: SHERRY VINEGAR
INGREDIENTS: Fermented rawit, watermelon, sherry vinegar, glucose, brown sugar, garlic, lime juice, spices, salt, xanthan