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Sriracha All the Time

Sriracha is one hot commodity, and a potential shortage at the end of 2013 only added to its popularity. The garlicky, chile paste is just vinegary enough to brighten-up anything while still adding plenty of heat. An extra tidbit, the sauce is named for a coastal city in Thailand, which is why the word needs to be capitalized.

I was a devotee of Tabasco on scrambled eggs in my formative years, so it should come as no surprise that Sriracha makes an appearance at many a meal these days. Sriracha on eggs is outstanding, but it can do so much more than that. Let’s discuss…

Hoppin’ John Salad with Spicy Sriracha VinaigretteYogurt-Marinated Grilled Salmon

  • Drizzled onto poached eggs, Sriracha works to create a sauce with the broken yolk and can add a little heat to your morning routine.
  • Stir a little into savory oatmeal or creamy grits for the perfect breakfast side.
  • Make your own dipping sauce for pot stickers, wings or eggrolls, by blending a little Sriracha with honey.
  • Create the fastest peanut sauce on the planet by zapping creamy peanut butter, Sriracha and a little hot water in a blender until smooth.
  • Decorate the top of hummus for a spicy rendition of the appetizer table favorite.
  • Spike any salad dressings with the sauce for an instant boost. Try Buttermilk Ranch Dressing or Miso Salad Dressing.
  • Speaking of spiking, Sriracha promises to put any Bloody Mary or Red Snapper over the top. In addition to adding a little of the sauce to the tomato mixture, consider making Sriracha ice cubes so your drink will retain all the heat it was meant to.
  • Stir into ketchup or mayonnaise for a fancy-feeling, but easy condiment. Use that Sriracha-mayo for a slaw topping like in these Asian-Style Pulled Pork Sandwiches with Sriracha Slaw.
  • Mix Sriracha into any marinade for an extra kick. We especially love it with cooling yogurt for an easy tandoori-style finish like in this Yogurt-Marinated Grilled Salmon.
  • Dot a little of the sauce into a ground meat mixture before forming patties for burgers.
  • Give this Yellow Split Pea and Sweet Potato Soup an extra-zingy topping.
  • Tuck this one away for eggplant season – slivers of eggplant roasted with extra-virgin olive oil and a squiggle of Sriracha. (This concept pretty much applies to any vegetables.)
  • If you ever make nachos, Sriracha should be close at hand.

Black-Eyed Pea NachosSimply Delicious Homemade Hummus

One of my best friends has a lot of outdoor adventures, and she invented a protein-packed sandwich to power her through cross-country skiing treks and kayaking outings. The Tornado features a bizarre mixture of peanut butter, sharp cheddar cheese and Sriracha, but she swears by it!

What Sriracha uses do you swear by? Is this a condiment you can’t live without? Share your tips and serving suggestions in the comments section below.

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Mom says …

Some recipes for using your sriracha. sauce.

randy borman says …

I love all foods I am a cook and try a lot of dishes it depends on the incredients and how much they cost. I truly love good food and try not to make something bad its always been etable

Alix says …

As a dipping sauce for artichokes. Mayo, Sriracha, garlic, lemon juice, minced capers and a little caper juice. Delicious!