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Have You Tried Sriracha Sauce?

Everyday Food, January/February 2011

What It Is
The sweet and spicy blend of red chiles, garlic, sugar, salt, and vinegar is named after the seaside town of Sriracha (SIR-rotch-ah), Thailand, where a thicker version is often served with freshly caught seafood. The sauce's popularity has soared in the United States recently -- Sriracha has made the jump from the condiment caddy at Asian restaurants to home-kitchen counters. The California-based company Huy Fong Foods makes most of the Sriracha sauce sold in the U.S. Its rooster logo earned it the nickname "rooster sauce."

Where to Buy
Look for the piquant puree in Asian markets, the international aisle of your grocery store, or Wal-Mart.

How to Store
Keep the unopened bottle in your pantry until you're ready to use it, then refrigerate for up to a year.

How to Use It
Not surprisingly, Sriracha is a great way to add kick to Asian dishes like stir-fries or ramen. A little Sriracha enlivens hot dogs, hamburgers, marinara sauce, or scrambled eggs. Squirt into mayonnaise or ketchup to make a fiery dipping sauce for french fries. It's great on sandwiches such as falafel or mixed into tuna or chicken salad. Or, take it back to its seaside roots and serve it with shrimp or firm-fleshed fish such as cod.

Quick Ideas for Sriracha:

  • Stir into hummus.
  • Use instead of hot sauce in a Bloody Mary.
  • Whisk into your favorite vinaigrette or creamy salad dressing.
  • Squeeze on mac 'n' cheese.
  • Toss with roasted vegetables, such as broccoli or sweet potato.
  • Mix into hash browns before cooking.
  • Turn a regular barbecue sauce into a spicy one.
  • Whip into room-temperature butter and spread on corn on the cob.

Recipes to Try:

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