Sriracha

If you haven't been turned on to the use-it-on-everything pleasures of sriracha it's likely you've been living under a rock. And if you'd like to make that rock taste better, put a little sriracha on it. The spicy red chile sauce has its origins in various Thai condiments and is made from a paste of chile peppers, distilled vinegar, garlic, sugar and salt. Yes, sriracha has had its moment. The mere whisper of a sriracha shortage has the Internet clutching its rooster-festooned squeeze bottles. Fast food chains even have caught the fever. Still it never gets old. Why? It's just too good. We like to infuse it on sandwiches, mixed into mayo for a spicy dip, in pickling mixes, add it to Bloody Marys for an extra kick, or spice up a deviled-egg mixture.

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