The Sydney Morning Herald logo
Advertisement

Sriracha on the go: refillable key ring launches

Annabel Smith
Annabel Smith

Sriracha emergencies be gone! The cute portable sauce bottle.
Sriracha emergencies be gone! The cute portable sauce bottle.Supplied

Ever been faced with a dish that would be much improved by a squirt of the fiery red sauce, but been without a green-capped rooster-emblazoned bottle? For those hot sauce emergencies, Sriracha2Go is to the rescue.

Forget a sneaky flask of booze, the latest hidden handbag accessory is a refillable Sriracha sauce key ring. We've all heard of those chilli fiends who keep a secret stash of Tabasco in their bag, but now Sriracha aficionados can carry their own miniature squeeze bottle too. A similar size to a handbag bottle of hand sanitiser, the pint-sized bottle (actually, make that 35ml bottle) is the perfect pocket size.

The world's hippest hot sauce is pungent mix of fresh jalapeno chillies, garlic, vinegar, sugar and salt. The condiment packs a punch and has developed a cult following, inspiring unofficial merchandise and products from t-shirts ("I put Sriracha on my Sriracha") to high heels, and Sriracha-spiked candy canes, jerky and more. There are dedicated cookbooks and a documentary devoted to the sauce, and last month the second annual Sriracha Festival was held in its hometown of Los Angeles.

With imitators aplenty, the rooster-badged Huy Fong Foods sauce is the original.

The Sriracha2Go keyring is stamped with a dragon and surrounded with the playful slogan "Sriracha Tren Di" in a cheeky nod to the sauce's cult status. While Sriracha2Go is unofficial merch, we tip our (sauce) cap to whoever came up with the concept.

Empty Sriracha2Go bottles are available at sriracha2go.com for $US7 a pop (plus postage) and would make great stocking fillers for your hipster foodie friends.

Just clip the carabiner onto your belt loop or inside your handbag and you're good-to-go: Sriracha-crisis, averted.

Restaurant reviews, news and the hottest openings served to your inbox.

Sign up
Annabel SmithAnnabel Smith is deputy digital editor for Good Food.

From our partners

Advertisement
Advertisement