Monday, March 19, 2012

Saluting Sriracha

Chili and garlic, what magic they make. Chowbaccans consider Sriracha (SIR-rotch-ah) a King Among Condiments and, if you can stand the heat, you should keep some in your kitchen. It's not just for sushi rolls, Pad Thai or pho, you silly. We love it on salads, sandwiches, eggs, and home fries. We love it on meats in tube form from brats to hot links. Stick a hot dog on a bed of your home made kimchi in a bun or baguette with some light mayo and add Sriracha. Hot-cha!



Conceived in Los Angeles as an Asian sauce for everyone by Huy Fong Foods founder David Tran, Sriracha is a puree of fresh red jalapeño chilis, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xantham gum. The sauce's sweet, hot, garlicy flavor has indeed won the taste buds of hot sauce fans all over the world.

You can call it rooster sauce, cock sauce, hot cock, or Sriracha. We call it delicious.

Do you have any Sriracha stories or recipes? Shoot us a comment. We might share it as we turn up the heat during our Hot Sauce Series featuring home made hot sauce, fun recipes, and taste tests!