Huy Fong - Sriracha Hot Chili Sauce

[ChicagoWhiteSox]

I had this recently on some pizza, I know not traditional, but it was good stuff.. Looking to try some more tasty sauces people use on pizza.. Does anyone else like this stuff on pizza or like other hot sauces? Need some recommendations...

[pnoon]

I like it on anything. Good stuff.

[jluck]

X2 I keep it in the fridge all the time.

[Zeuceone]

I like Tapatio on my pizza.

[mkarnold1]

I like it on anything. Good stuff.

:tpd: Always have it on hand. Good flavor and kick.

[Mattso3000]

I like it on anything. Good stuff.

The best hot sauce out there IMHO. I put it on everything. Pretty sure food exists as a vessel to get Sriracha into my belly.

[ChicagoWhiteSox]

I like Tapatio on my pizza.

This stuff?
http://www.eagleusatrading.com/uploads/product/Tapatio_hot_Sauce.jpg

[Blak Smyth]

This stuff?
http://www.eagleusatrading.com/uploads/product/Tapatio_hot_Sauce.jpg

This stuff is great!
Never heard of the Hung Frog stuff.

I have been making pizza with snkbyt sauce instead of pizza sauce lately! Sooo good and spicey with chicken and cheese!

[Stephen]

I like it on anything. Good stuff.
X2 I keep it in the fridge all the time.
X3. Tastes so much better than Tabasco Sauce.

[ChicagoWhiteSox]

I've never had Tapatio, but I want to see if I can find some now.

[Blak Smyth]

I've never had Tapatio, but I want to see if I can find some now.

Growing up in Southern California it was on every table in restaurants.

X3. Tastes so much better than Tabasco Sauce.

I actually really enjoy the green tobasco, not hot but good flavor. I love hot sauce on fried eggs!

[jluck]

I've never had Tapatio, but I want to see if I can find some now.

Most stores in the ethnic foods. very common and inexpensive. I use lots of it too.

[Mattso3000]

Never heard of the Hung Frog stuff.


Need to get out more, Shane.:r:r Sriracha hot sauce is everywhere.

[Blak Smyth]

Just googled it and I recognize it, just never know what it was called. All the chinese restaurants have it on their tables.

[Stephen]

I actually really enjoy the green tobasco, not hot but good flavor. I love hot sauce on fried eggs!
I love hot sauce on eggs too. I used to put Tabasco Sauce on my eggs, until a wise man introduced me to Sriacha. Never looked back.

[Mattso3000]

Just googled it and I recognize it, just never know what it was called. All the chinese restaurants have it on their tables.

Probably on half the restaurants tables here regardless of what type of food they serve.

[Blak Smyth]

Probably on half the restaurants tables here regardless of what type of food they serve.

That's nice, here it is pretty much only tobasco everywhere.
People here don't know what good food is though.

[pektel]

LOVE Sriracha., and use it on everything. Pizza, turkey, eggs, hell even on biscuits and gravy. I also use it as an ingredient when I am doctoring up BBQ sauce, and as an addition to chili. I keep a bottle at home, and a bottle at work. Now I'll have to try this tapatio sauce too.

[Mattso3000]

That's nice, here it is pretty much only tobasco everywhere.
People here don't know what good food is though.

I lived with the marketing rep for tobasco for 3 years and had all the free hot sauce I could eat and still never used that stuff. It's okay if it's all you have, but so many better.

[mkarnold1]

LOVE Sriracha., and use it on everything. Pizza, turkey, eggs, hell even on biscuits and gravy. I also use it as an ingredient when I am doctoring up BBQ sauce, and as an addition to chili. I keep a bottle at home, and a bottle at work. Now I'll have to try this tapatio sauce too.

The Tapatio stuff is good. I've only tried it in Mexican restaurants, never had it in my fridge. The issue that I see with it is that it is in a small bottle and does not have as much kick as the rooster sauce, so I think that I would go through it very quickly.

[cricky101]

The Tapatio stuff is good. I've only tried it in Mexican restaurants, never had it in my fridge. The issue that I see with it is that it is in a small bottle and does not have as much kick as the rooster sauce, so I think that I would go through it very quickly.

I use the Sriracha sauce most often but have a jug of Tapatio in the fridge too. I usually put it on Mexican food while I put Sriracha on everything.

They sell big bottles of Tapatio at Cub Foods near me and it is super cheap -- I think a 32-oz bottle was around $5!

[mkarnold1]

I use the Sriracha sauce most often but have a jug of Tapatio in the fridge too. I usually put it on Mexican food while I put Sriracha on everything.

They sell big bottles of Tapatio at Cub Foods near me and it is super cheap -- I think a 32-oz bottle was around $5!

Good to know they make a large size. I have a quart of Valentina muy picante in fridge right now that I'm working on. It is pretty similar in flavor and kick to the tapatio. I usually hit Sam's for groceries, but there's a Cub nearby that I may pay a visit to in the near future.

[pektel]

The Tapatio stuff is good. I've only tried it in Mexican restaurants, never had it in my fridge. The issue that I see with it is that it is in a small bottle and does not have as much kick as the rooster sauce, so I think that I would go through it very quickly.

Sometimes I'm not in the mood for "real spicy" so it may be a nice addition for me then!

[OLS]

I like Tabasco because it is unique. I like Texas Pete cause it is salty. I pass the Sriracha everyday at
El Supermercado de Winchester. Might need to pick one up, but I use so little hot sauce now. I used
to think it was great, but the old recturoo no likee no mo. A$$ pain is the one kind of pain I just won't
incur. Nachos without Jalapenos seems like a travesty, but again, just ain't goin' there anymore.

[Carmack]

The chunky jar version with garlic is really good too.

[NeuRon]

Never heard of the Hung Frog stuff.

well thank you sir.. this made me spit out my protein shake. LOL :sl

[yourchoice]

Just e-mailed the wife to add it to shopping list. :tu

[ucla695]

I use it all the time! Great Stuff!

[Dave128]

Sriracha is always within reach at my house. Discovered it about a year ago.

[ChicagoWhiteSox]

Sometimes I'm not in the mood for "real spicy" so it may be a nice addition for me then!

That's what I was thinking too...

[ChicagoWhiteSox]

well thank you sir.. this made me spit out my protein shake. LOL :sl

Glad I'm not the only one who caught that:r:r

[icehog3]

Bought a big bottle based on this thread, and I am about to go upstairs and make some eggs and try it for the first time. :)

[pnoon]

Bought a big bottle based on this thread, and I am about to go upstairs and make some eggs and try it for the first time. :)

It's good $hit, Brother.

[jluck]

X2 don't be stingy pour it on! ;)

[Mattso3000]

Bought a big bottle based on this thread, and I am about to go upstairs and make some eggs and try it for the first time. :)

:tu

[icehog3]

Ok, I had it.

Better kick than I thought it would have....BIG plus!

Great flavor....awesome.

3 big thumbs up! Thanks for the recommendation, Nate and everyone! Glad I bought the big bottle!

:tu :tu :tu

One question...does it need to be refrigerated?

[pnoon]

Ok, I had it.

Better kick than I thought it would have....BIG plus!

Great flavor....awesome.

3 big thumbs up! Thanks for the recommendation, Nate and everyone! Glad I bought the big bottle!

:tu :tu :tu

One question...does it need to be refrigerated?

Yep. After opening.
Just like ketchup, bbq sauce, etc.

[icehog3]

Yep. After opening.
Just like ketchup, bbq sauce, etc.

Thanks, needed to know that before bedtime, Peter! :lr

I figured since many hot sauces don't require it, this might not either. Glad I asked.

[Mattso3000]

Yep. After opening.
Just like ketchup, bbq sauce, etc.

Disagree. Hot sauce does not need refrigeration.

[ChicagoWhiteSox]

Ok, I had it.

Better kick than I thought it would have....BIG plus!

Great flavor....awesome.

3 big thumbs up! Thanks for the recommendation, Nate and everyone! Glad I bought the big bottle!

:tu :tu :tu

One question...does it need to be refrigerated?

Glad you enjoyed it Tom. It's awesome stuff, I could go for some pizza right now with Sriracha:tu

[icehog3]

I looked on Google at a few sites, and they seem to agree that it does not need refrigeration because of the preservatives.

Don't be mistaken; sriracha is no elementary hot sauce. Its flavor has a delicious smoky complexity and the texture is much thicker. Heat seems to slightly vary from bottle to bottle, but even at its hottest sriracha isn't too dangerous. Note: while refrigeration isn't required, keeping your bottle in the fridge will help retain color and flavor.

While Sriracha has preservatives and doesn’t need refrigeration it does oxidize a bit

[pnoon]

Disagree. Hot sauce does not need refrigeration.
You may be right but I refrigerate it anyway.

[Mattso3000]

I refrigerate it as well. Just wanted to clarify if you leave it out its still good. :tu

[ChicagoWhiteSox]

I'll have to try this on an egg sandwhich sometime. Possibly tomorrow:D

[icehog3]

Yup, I ended up putting it in the fridge anyway too. :r

[BSB]

Probably on half the restaurants tables here regardless of what type of food they serve.

In Minnesota? I find that hard to believe ;)

[Mattso3000]

In Minnesota? I find that hard to believe ;)

So do I, but sure enough there it is! Should clarify to say half the restaurants that would have hot sauce on the table...;)

[pektel]

Just like ketchup, .

I never refrigerate ketchup. Stays in the pantry. Just an FYI, its safe to leave out. At least, Hunt's and Heinz are okay. I can't speak for all of the ones of which I haven't read the labels.

[Mattso3000]

I never refrigerate ketchup. Stays in the pantry. Just an FYI, its safe to leave out. At least, Hunt's and Heinz are okay. I can't speak for all of the ones of which I haven't read the labels.

Yup. It's a preservative filled world. I still refrigerate this as well, though.

[BSB]

So do I, but sure enough there it is! Should clarify to say half the restaurants that would have hot sauce on the table...;)

Sounds like a different place, than the MN I grew up in, back in the 60s-70s :hm
I have the Lee Kum Kee brand of Sriracha, and like it a lot.
Also Frank's, that sh*t's good on everything :D

[pektel]

Yup. It's a preservative filled world. I still refrigerate this as well, though.

I used to. The GF for some reason doesn't like cold ketchup, so in the pantry it stays. She uses it on way more stuff than I do, so no biggie. I do refrigerate sriracha though.

[Stephen]

Yup. It's a preservative filled world. I still refrigerate this as well, though.
Me too, but it's because I prefer my ketchup cold.

[Stephen]

I used to. The GF for some reason doesn't like cold ketchup, so in the pantry it stays. She uses it on way more stuff than I do, so no biggie. I do refrigerate sriracha though.
Me too, but it's because I prefer my ketchup cold.
:tf

[pektel]

lol. I guess she's just weird.

[Adriftpanda]

I don't know anyone that puts in the fridge. I guess you could, but never heard it being done.

I usually put in on my rice or noodles. Pretty much any Asian dish.

[Zeuceone]

I like to refrigerate my peanut butter.

[ChicagoWhiteSox]

Sounds like a different place, than the MN I grew up in, back in the 60s-70s :hm
I have the Lee Kum Kee brand of Sriracha, and like it a lot.
Also Frank's, that sh*t's good on everything :D

Is the Lee Kum Kee brand any different than Huy Fong as far as flavor is concerned?

[pektel]

I like to refrigerate my peanut butter.

I like to refrigerate my vodka.

[replicant_argent]

Just had some turkey and sweet pepper breakfast burritos. Busted the Sriracha on them as usual. Mmmmmm.
I get it in the big bottle. I leave it in the spice cupboard. I go through it fast enough I have never really noticed a degradation of flavor or oxidation.
Then again, I have the palate of a goat.

[replicant_argent]

I like to refrigerate my peanut butter.

I like to refrigerate my vodka.

Mmmm. Peanut butter flavored vodka.
Wait...
er... uh... nevermind.

[BSB]

Is the Lee Kum Kee brand any different than Huy Fong as far as flavor is concerned?

Never did a side by side, but I'd guess very close in taste.
BTW, Lee Kum needs to be refridgerated after opening, says so on bottle. Maybe less preservatives, me like that :D

[ChicagoWhiteSox]

Never did a side by side, but I'd guess very close in taste.
BTW, Lee Kum needs to be refridgerated after opening, says so on bottle. Maybe less preservatives, me like that :D

I'll see if I can find the Lee Kum brand.

[T.G]

Is the Lee Kum Kee brand any different than Huy Fong as far as flavor is concerned?

Yeah, it is.

A few years ago, myself and a friend went on a "quest" to try every other sriracha sauce out there that we could get our hands on to see if one of the other sauces that has been around longer than **** sauce (huy fong foods) was actually better.

At the end of all of it, a year later and countless bottles, including stuff not available here which had to be shipped over from Thailand & Hong Kong, we came to the conclusion that you just can't mess with perfection, and Huy-Fong has it with their **** sauce. Which, interestingly enough, is exported to parts of Asia, because it's better than theirs.

These other sauces are sometimes OK, but not great - usually just don't have a good ripe pepper flavor to them or are totally out of balance with too much sugar or garlic and some are just downright funky tasting.

[ChicagoWhiteSox]

Yeah, it is.

A few years ago, myself and a friend went on a "quest" to try every other sriracha sauce out there that we could get our hands on to see if one of the other sauces that has been around longer than **** sauce (huy fong foods) was actually better.

At the end of all of it, a year later and countless bottles, including stuff not available here which had to be shipped over from Thailand & Hong Kong, we came to the conclusion that you just can't mess with perfection, and Huy-Fong has it with their **** sauce. Which, interestingly enough, is exported to parts of Asia, because it's better than theirs.

These other sauces are sometimes OK, but not great - usually just don't have a good ripe pepper flavor to them or are totally out of balance with too much sugar or garlic and some are just downright funky tasting.


Thanks for the heads up Adam. I didn't know this stuff was exported to parts of Asia, says a lot about the sauce.

[Stephen]

I like to refrigerate my vodka.
Keep mine in the deep freeze. Don't know if it hurts it or not, but damned if I don't like drinking it ice-cold.:D

[T.G]

Thanks for the heads up Adam. I didn't know this stuff was exported to parts of Asia, says a lot about the sauce.

It was funny as hell, the person I contacted to send some bottles to me responded with something along the lines of "Why? Everyone uses Huy-Fong, no one ever buys that other stuff."

[ChicagoWhiteSox]

It was funny as hell, the person I contacted to send some bottles to me responded with something along the lines of "Why? Everyone uses Huy-Fong, no one ever buys that other stuff."

:r:r

[GreekGodX]

Love Sriracha. I mix it with mayo and put it on sandwiches :dr

[pektel]

Keep mine in the deep freeze. Don't know if it hurts it or not, but damned if I don't like drinking it ice-cold.:D

I would, but my freezer is always jam-packed. Nice frosty bottle of Svedka.... :dr

[GreekGodX]

Love Sriracha. I mix it with mayo and put it on sandwiches :dr

I also use that same mixture, add some chili oil, and use that for a dip for meatballs :dr :dr

Love me some rooster sauce :D

[Buckeye Jack]

I've never refrigerated it...since we are on that subject....

I put it on most things as well. Something else I decided to add it to once and now it's a staple, is my tuna salad. My tuna salad is pretty basic, and this makes it taste real good!

[jrw]

My wife of 30 years is Chinese although born in Vietnam. She knows the owner of Huy Fong who also is ethnic Chinese from Vietnam. He started in a small space in LA's Chinatown and become so successful that eventually he built a large manufacturing facility where they also produce other styles of hot sauce.

http://www.huyfong.com/no_frames/product.htm

My wife and her family own several large Asian supermarkets in Los Angeles and Orange counties where Sriracha of course is a big seller. It's always in the house, and my kids grew up on it.

[icehog3]

Mmmm. Peanut butter flavored vodka.
Wait...
er... uh... nevermind.

I'd be in Heaven.

[T.G]

Realized I never made any comments on how I use HF **** sauce.

I typically use it as an ingredient rather than a condiment. As part of a larger/more complex cooking sauce, mixed with mustard in place of mayo for tuna salad, diluted with some fresh lime juice or apple cider vinegar and tomato paste (or ketchup) and a dash of celery seed and brushed on grilled chicken in the last few minutes of cooking, use a bit more vinegar or bourbon and a bit of onion and use it as a BBQ sauce on pulled pork, throw a bit into pasta sauces or pizza sauce, blend it with some lime juice, cumin, oregano, onion and tomato paste and instant taco sauce. Possibilities are endless, it's one of those "magic" ingredients like vinegar, soy sauce, tamarind, and chicken base/stock that you can use in just about anything that you want to bring forth more/fuller flavors, add some depth to, turn up a notch or two with some sweet spicy heat, you don't even have to use enough to make it hot, just a bit can really add complexity to what ever you are cooking.

[billybarue]

None of the following are very fiery, but probably the one's I reach for most often:

Bufalo Mexican Chipotle: http://www.mexgrocer.com/brand-bufalo.html

Jamaican Pickapeppa sauce: http://www.pickapeppa.com/store/sauces_%26_seasonings.htm

Try Me - Original Tiger Sauce: http://www.amazon.com/Tiger-Sauce-Original/dp/B0000DG58T

[T.G]

Oh, and for the non-drinkers, you can also thin it with Dr. Pepper (regular, not diet - artificial sweeteners can do really weird things on the grill/bbq) rather than bourbon for the BBQ & grilling sauces.

[replicant_argent]

Adam, you have free rein of my kitchen anytime.

[T.G]

Adam, you have free rein of my kitchen anytime.

It would be a blast Pete, hanging out and herfing with you is on the cigar bucket list, hope we get to do it some day.

[pnoon]

Adam, you have free rein of my kitchen anytime.

Only after he's done in mine.
:hf

[icehog3]

You gave me some great ideas, Adam, going to try a couple of them this week. :tu

[replicant_argent]

Only after he's done in mine.
:hf
No problem. And while you can require him to be barefoot, I prefer he isn't pregnant when it's my turn.


Wait, that didn't sound right.

[replicant_argent]

It would be a blast Pete, hanging out and herfing with you is on the cigar bucket list, hope we get to do it some day.

Woo hoooo!

[pnoon]

No problem. And while you can require him to be barefoot, I prefer he isn't pregnant when it's my turn.


Wait, that didn't sound right.
No $hit, Sherlock. :sl

[T.G]

Only after he's done in mine.
:hf

Bullshit. You & me, Iron Chef style, my friend. But keep the pizza delivery place on speed dial, because I'm not sure we'd make it past the martinis to actually cook anything.

You gave me some great ideas, Adam, going to try a couple of them this week. :tu

You're welcome Tom. Those were just a few things off the top of my head that I've done with it and while I'm no expert, what I see is that there is so much more one can do with **** sauce when you look at it from a different perspective and just run with it.


BTW, one more I do want to throw out there that I just remembered and since tomorrow is superbowl - **** sauce, reduced sodium soy sauce and rice vinegar (regular or seasoned, depends on how sweet and salty one wants it) - optional: add a dash or three of salt-free or low salt curry powder; test this in a smaller quantity before you commit, it doesn't work for everyone - ranch dressing powder also works if you want a different flavor and if you have a really spice-a-phobic crowd, actual lite ranch dressing. Mix the **** sauce, soy and vinegar, then add to the ranch dressing,add individually and it will curdle. Use to dip deep fried wings or shredded chicken breast in.

[icehog3]

Yup, Adam, I definitely will be using this more as an ingredient than just a hot sauce. :tu

[pnoon]

Bullshit. You & me, Iron Chef style, my friend. But keep the pizza delivery place on speed dial, because I'm not sure we'd make it past the martinis to actually cook anything.


Now that would be a whole lotta fun. :dance:

[pektel]

No $hit, Sherlock. :sl

Keep digging, Watson.*

*haven't said that in YEARS.
Posted via Mobile Device

[Chainsaw13]

Want to make your own sriracha?

http://www.seriouseats.com/recipes/2012/02/fresh-thai-sriracha.html

[icehog3]

Want to make your own sriracha?

http://www.seriouseats.com/recipes/2012/02/fresh-thai-sriracha.html

Why, Bob? It's cheap and delicious from the bottle. :D

[Chainsaw13]

Why, Bob? It's cheap and delicious from the bottle. :D

True, but I'm crazy like that and would spend the time to make it.

[ChicagoWhiteSox]

Put some on my fish last night. Good stuff.

[ChicagoWhiteSox]

home made pizza with Sriracha sauce on it... killer.

[yourchoice]

I've been using it quite a bit since picking up a bottle. Used it to add some kick to a ham, eggwhite and cheese scramble, on fish and pulled pork just to name a few. Thanks for the recommendation. :tu

[Col. Kurtz]

Thanks to this thread, I picked some up last weekend and got hooked. Much stronger garlic flavors than I was expecting. Still nice, just seems to be better on plain"er" foods....

Very good stuff. I've been on a Frank's and tobasco kick recently, and this is a good change of pace.

Thanks!

[ChicagoWhiteSox]

Thanks to this thread, I picked some up last weekend and got hooked. Much stronger garlic flavors than I was expecting. Still nice, just seems to be better on plain"er" foods....

Very good stuff. I've been on a Frank's and tobasco kick recently, and this is a good change of pace.

Thanks!

I will never use Franks or Tobasco ever again after having Sriracha:tu

[Col. Kurtz]

I will never use Franks or Tobasco ever again after having Sriracha:tu

I'm not quite there yet. "hot red rooster" as my daughter calls it seems to be better on "creamy" foods. Burgers with mayo, mayo and rooster dip, and a favorite right now, eggs over light... YUM!

I still prefer tobasco on pizza and dogs....;s

[awsmith4]

I was at my favorite Cajun place for lunch the other day when I reached for the hot sauce to mix with my tartar sauce to put on my shrimp po boy. I noticed the Huy Fong among 30 others and remebered this thread so I added it on, damn it was good. I usually use Trappey's Bull but not anymore. Thanks guys :tu

[jluck]

I mix some with sour cream for a condiment. Works great.

[cort]

Red Rooster is delicious. It's one of two hot sauces I buy. The other is Tapatio. You can't beat Tapatio on Mexi food and Top Ramen.:D

[icehog3]

Just used Huy Fong in an egg white, Italian sausage omelette.

[hammondc]

On everything.

A very funny comic about the stuff. (http://theoatmeal.com/comics/sriracha)

[T.G]

A few days ago, I mixed **** sauce, apple juice, apricot jam, brown sugar, a dash each of mace, allspice and clove, reduced it on the stove for about 10 minutes and used it to glaze grilled chicken.

[icehog3]

A few days ago, I mixed **** sauce, apple juice, apricot jam, brown sugar, a dash each of mace, allspice and clove, reduced it on the stove for about 10 minutes and used it to glaze grilled chicken.

:dr

[ChicagoWhiteSox]

A few days ago, I mixed **** sauce, apple juice, apricot jam, brown sugar, a dash each of mace, allspice and clove, reduced it on the stove for about 10 minutes and used it to glaze grilled chicken.

Sounds great:tu

[dozer]

I remember the days when Sriracha was damn near too hot for me too touch, now I am so used to it I barely even notice the heat...so frickin good! It does seem that over the past 5-6 years, my taste buds crave spicyness more and more...I probably put a 1/5 a bottle in my pho.

[smitty81]

Tabasco Chipotle is my #1. :dr
http://images1.makefive.com/images/experiences/dining/top-five-condiments/tabasco-chipotle-pepper-sauce-7.jpg

Then ranch
http://i183.photobucket.com/albums/x105/hjz1173/food/ranchdressing.jpg


Then dorthy lynch
http://everydayfoodblog.marthastewart.com/wp-content/uploads/2010/04/dorothy-lynch-340x453.jpg

[pnoon]

Back on topic.
I put Sriracha on my stir fry. :dr

[ChicagoWhiteSox]

Back on topic.
I put Sriracha on my stir fry. :dr

Gonna try it on my stir fry next time:tu

[pnoon]

Gonna try it on my stir fry next time:tu

I don't use it cooking. I add some after I serve myself.

[awsmith4]

Had it again on a Fried Shrimp and Gator Po Boy...damn it was good.

[ChicagoWhiteSox]

I don't use it cooking. I add some after I serve myself.

Noted. Sounds tasty

[ChicagoWhiteSox]

Had it again on a Fried Shrimp and Gator Po Boy...damn it was good.

:dr:dr:dr

[BSB]

Had it again on a Fried Shrimp and Gator Po Boy...damn it was good.

:tu :dr

[deaster25]

I put hot sauce on pretty much everything I eat I usually rotate Franks, Siracha, Texas Pete, and Cholula

[cricky101]

My girlfriend made a tater tot casserole last night that I haven't had since I was a kid. Guess what made it even better? Sriracha!!

[BFallehy]

A friend at work gave me this recipe with Siracha in it and it was great.

Spicy Garlic Bread:
Butter
Mayo
White Chedder (grated fine)
Sharp Chedder (grated fine)
Garlic (minced fine)
and Siracha

You just mix it all in a bowl until you get the consistancy you like and spread it on your french bread and broil it in the oven for a little bit. Amazing and the siracha really stands out and goes so well with the chedder.

[Malazan]

I use Siracha on my egg rolls like I use mustard on Corndogs, I just squeeze it right on and chow down

[hammondc]

I put hot sauce on pretty much everything I eat I usually rotate Franks, Siracha, Texas Pete, and Cholula

I am on the same rotation. Maybe one of the Tabasco variations in there. the Chipotle Tabasco is SO damn good.

[NeuRon]

i got some of this for tomorrows chili.. smells interesting

[IndyRob]

college gourmet...

1 Packet Ramen Noodles
1tsp soy sauce
1-2tsp sriracha

if you could afford it, toss an egg on top while its boiling. mmmm good.

[replicant_argent]

Sweet Curry Buffalo Chicken, pesto, mushroom and black olive 'za. I think some Sriracha on it will make my night along with the EPA. #Winning

[awsmith4]

Inspired by a chicken sandwich Matt N GA cooked up, the other day I fixed this for lunch. I started with a cast iron skillet and after heating I add minced garlic, olive oil, sliced red bell pepper, and Huy Fong. Then after a minute added a chicken breast. Once the chicken was close to done I removed the skillet and added pepper jack cheese and put it all in the oven and once baked I put it on a whole wheat bun laced with a coating of mayonnaise and Huy Fong. What a fantastic chicken sandwich.

[jrw]

Homemade Sriracha:

Who's brave enough, or energetic enough to go to the trouble?

http://www.americastestkitchenfeed.com/do-it-yourself/2011/10/how-to-make-sriracha/

[T.G]

Mixed up equal parts **** sauce, soy sauce, honey, bbq sauce, ketchup and rice vinegar, used part of it as a marinade for chicken, used the rest as the finishing sauce with the addition of some cornstarch & water for broccoli, mushroom & chicken w/ garlic & blackened thai peppers stir fry.

[Smokin Gator]

Almost every night I eat a small bowl of almonds with hot sauce as a snack. I have always used Crystal, Texas Petes, or Louisiana (whatever Sam's had by the gallon) but I tried Sriracha and love it!!

[Whipper Snapper]

Everyone should have a bottle of this stuff in their house

[SmokinPhysics]

It's the only hot sauce I've found that's great on everything.

[replicant_argent]

This made me laugh today.
http://www.joeydevilla.com/wordpress/wp-content/uploads/2012/05/sriracha.jpeg

[stevesmoke]

This made me laugh today.
http://www.joeydevilla.com/wordpress/wp-content/uploads/2012/05/sriracha.jpeg

LOL I love this stuff. I am glad to see a thread devoted to it.

[pektel]

Put some on my ramen today. Delish.
Posted via Mobile Device

[SmokinPhysics]

This made me laugh today.
http://www.joeydevilla.com/wordpress/wp-content/uploads/2012/05/sriracha.jpeg

"People eating spicy foods tend to eat less of their meal." :r

[replicant_argent]

"People eating spicy foods tend to eat less of their meal." :r


They obviously have never seen me in front of a couple pounds of Thai Coconut Curry Beef and rice. Extra Spicy. Then add Kung Fu Ketchup.

[icehog3]

Used it to spice up my whole wheat pasta and turkey breast chili tonight.

[replicant_argent]

Currently I have some from scratch (er.. packaged dry beans) 15 bean and ham soup.
Add sour cream.
Add Sriracha garlic paste.
Add Kung fu Ketchup.
Let forehead sweat.

[pektel]

http://www.thekitchn.com/sriracha-in-my-beer-yes-please-the-cocky-rooster-175369

[poker]

A good but old read on the history of Huy Fong Sriracha in the New York Times

http://www.nytimes.com/2009/05/20/dining/20united.html?pagewanted=all

[Savor the Stick]

I tried it in some cottage cheese....Yum! This has replaced all the other sauces that I have. You can add this to home made salad dressings to add a different depth of flavor.

I can not get enough of this.

[Ismith75]

Sriracha and Beef Ramen. Put me through college.

[yourchoice]

Egg white scramble with ham, cheese and Sriracha = tasty breakfast this morning. :tu

[ChicagoWhiteSox]

Egg white scramble with ham, cheese and Sriracha = tasty breakfast this morning. :tu

Here's my chow plan before my cigar and coffee tomorrow morning: medium cooked fried egg x2, sauteed onions and peppers, tons of smoked gouda, lots of bacon, and Sriracha..

[Zane]

Had some Siracha on French Pizza Bread. Tasty.

[grinsebring]

Someone mentioned green tabasco yum. A couple drops on raw oysters is heaven. Any who likes smokey sauce not too hot might like Joe Perry's "boneyard brew" http://www.hotsauceworld.com/joeperrocyou.html Good on pizza and mac and cheese. jmho.

[Route 66]

I love Sriracha, but only on Chinese, Thai and Indian food. For some reason it just tastes like it belongs on Asian foods to me. I like Tapatio and Chulula on Mexican, but would never use it on Asian foods. The rest of the time it's Tabasco for me.

[hammondc]

Love it. Went of cheeseburgers and dogs today.

[pektel]

I love adding it to my pots of chili. :dr

[pnoon]

Pei Wei has a new dish - Sriracha Chicken.
It is VERY good. :dr

[Robulous78]

Pei Wei has a new dish - Sriracha Chicken.
It is VERY good. :dr

Sounds Awesome Peter... :tu

I love adding it to my pots of chili. :dr

This is how I was first introduced to the "crack sauce" My mom had apparently used Sriracha as her secret chili helper for many years...