Horseshoe crab served with sriracha sauce in the town of Si Racha
Sriracha (Thai: ศรีราชา, [sǐː rāː.t͡ɕʰāː] ( listen)) is a type of hot sauce or chili sauce made from a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. It is named after the coastal city of Si Racha, in Chonburi Province of eastern Thailand, where it was possibly first produced for dishes served at local seafood restaurants.
In Thailand, sriracha is frequently used as a dipping sauce, particularly for seafood. In Vietnamese cuisine, sriracha appears as a condiment for phở, fried noodles, a topping for spring rolls (chả giò), and in sauces. 
The origin and history of sriracha is not well documented. The sauce is thought to have been first created by a Thai woman named Thanom Chakkapak in the town of Si Racha (or Sri Racha), Thailand.
In Thailand the sauce is most often called sot Siracha (Thai: ซอสศรีราชา) and only sometimes nam phrik Siracha (Thai: น้ำพริกศรีราชา). Traditional Thai sriracha sauce tends to be tangier in taste, and runnier in texture than non-Thai versions.
In a Bon Appétit magazine interview, US Asian-foods distributor, Eastland Food Corporation, asserted that the Thai brand of hot sauce, Sriraja Panich, which Eastland distributes, is the original "sriracha sauce" and was created in Si Racha, Thailand, in the 1930s from the recipe of a housewife named Thanom Chakkapak.
Within the United States, sriracha sauce is most commonly associated with the version produced by Huy Fong Foods, colloquially known as "rooster sauce" or "cock sauce" due to the image of a rooster on the bottle.
Various restaurants in the US, including Applebee's, P.F. Chang's, Taco Bell, Pizza Hut, Jack in the Box, Subway, White Castle and Gordon Biersch, have incorporated sriracha into their dishes, sometimes mixing it with mayonnaise or into dipping sauces. The name "sriracha" is considered to be a generic term, since the creator of the Huy Fong Foods sauce, David Tran, did not trademark it.
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- Edge, John (May 19, 2009). "A Chili Sauce to Crow About". The New York Times. Retrieved 2013-02-15.
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- Shyong, Frank (April 12, 2013). "Sriracha hot sauce purveyor turns up the heat". Los Angeles Times.
- Khaleeli, Homa (2 October 2015). "Hot right now: how Sriracha has become a must-have sauce". The Gaurdian. Retrieved 12 May 2015.
...the sauce was created in the Thai seaside town of Si (or Sri) Racha by a local woman, Thanom Chakkapak.
- Hammond, Griffin (28 November 2013). "Sriracha - Documentary". Sriracha Movie. Retrieved 12 May 2015.
- Nguyen, Andrea (4 March 2013). "The Original Sriracha". Bon Appétit (in English). Retrieved 12 May 2015.
The Thais also make many versions of [sriracha] sauce ... which tend to be more liquid and pourable than Huy Fong’s. Sriraja Panich has a lovely balance of bright chile heat, delicate sweetness, vinegary tang, and garlicky backnote.
- "The Original Sriracha". Bon Appétit. Condé Nast Publications. March 4, 2013. Retrieved 2 January 2014.
- Sytsma, Alan (2 February 2008). "A Rooster's Wake-Up Call". Gourmet. Retrieved 2013-02-15.
- "Subway's Sriracha Sauce Goes National, And It's Good".
- "White Castle Introduces New Full-Flavored Sriracha Chicken Sliders".
- "Sriracha Hot Sauce Catches Fire, Yet 'There's Only One Rooster'".
- "Taste-testing Taco Bell's new Sriracha Quesarito". LA Times. February 5, 2015.
- Pierson, David (February 10, 2015). "With no trademark, Sriracha name is showing up everywhere". The Los Angeles Times.
Two dozen applications to use the word have been filed with the United States Patent and Trademark Office. None has been granted for Sriracha alone. The word is now too generic, the agency determined. ... Unlike the name, Tran trademarked his rooster logo and distinctive bottle.