The Fermentation Process
While sambal does not need the fermentation process and an be eaten right away after grinding, sriracha has to be fermented in dark and cool area for some days until it is bubbly and the flavor is developed.
The fermentation process gives sriracha more acidic flavor.
Nevertheless, sambal can be acidic as well, but the sour taste comes from lime juice or vinegar.
The Verdict: Which One is Better?
Due to their differences, deciding which one of sambal and sriracha is better than the other is surely a difficult task, isn’t it?
It fully depends on your taste preference.
If you like chunky texture and more kicking heat on your dish, go with sambal oelek.
However, if you like hot sauce with medium heat along with smooth and ketchupy consistency, choose sriracha instead.
