"Sriracha, the hot sauce from Thailand isn’t an insider tip anymore, as with many traditional recipes, there are many Sriracha versions, countless variants that can be found on Vietnamese street food as well as on pizza or burgers. For the bright yellow Lemon Sriracha, SUUR ferment yellow aromatic peppers and garlic for about two months. A real depth of flavour and millions of living microorganisms are the result of our slow fermentation. The highlight are the preserved salt lemons, which bring a special freshness and fruitiness. SUUR only use "rescued peppers" for our sauces, i.e. peppers that are not for sale because they are too small or crooked, for example. "