Sriracha

While my husband was in Arizona, he kept telling me about this great sauce that he was putting on everything, but he could never remember the name of it.  When he came home, he lamented that he hadn’t brought a bottle back with him.  I kept trying to help him remember what it was called, but he just couldn’t.  One day I sent him to Publix and he came back super excited that he had found the sauce!  It’s called Sriracha and though I had heard of it, I never tried it.  That night, he put some on a piece of bread for me and I have to admit, I was hooked.  We’ve been putting it on almost everything lately  and I thought I’d talk about it here so that you might try it, or if you already know about it, you could tell me your favorite way to use it.

From Wikipedia:

Sriracha is the name for a Thai hot sauce named after the seaside city of Si Racha, in the Chonburi Province of central Thailand, where it was first produced for dishes served at local seafood restaurants. It is a paste of chili peppers, vinegar, garlic, sugar and salt. The puree is primarily produced by Huy Fong Foods[1] and is different from the Thai paste from which it takes its name.

The flavor of Thai and non-Thai versions is dominated by its central ingredient, hot chilies. To achieve a blend of hot, sweet, and spicy, other items such as sugar, salt, garlic, and vinegar are typically added. Traditional Thai Sriracha tends to be tangier, sweeter, and thinner than non-Thai, which is often thicker in texture.

Personally, I could absolutely see using this as a ketchup alternative, on french fries, or eggs.  It saved my crockpot chicken sloppy joes last weekend and I’m sure this is now as much of a staple condiment in my house as my beloved Worcestershire or my guilty pleasure, A1 Sauce.

So how do you use Sriracha? Or, are there any unusual sauces that you love that you think I should know about?Similar Posts:

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