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…
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 opens in a new tab or creamy grits opens in a new tab 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 opens in a new tab or Miso Salad Dressing opens in a new tab.
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 opens in a new tab.
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 opens in a new tab.
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 opens in a new tab 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.
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.
