With Irish blood and Kiwi/Australian upbringing, spice wasn't exactly my second nature. Hence why, until I was about 22, I felt Sriracha was the true hot sauce. Actually, until I moved to the US and befriended hot sauce fanatics (of which there are plenty), I realised it might not even gain entry into the category. I was a softy thinking Sriracha was hot, but it's not really. The first meal Ty cooked for me was dashed with the red sauce as a finishing touch. He was proud, I was pleased. Wasn't a lot of our first cooking attempts accompanied by Sriracha? Safeguarding the lack of flavour and our lack of skills into the punch that is this condiment.