Just reading the name or looking at the picture makes my mouth water with glee. In my bachelorette days I used to go through a bottle of this every couple of months. My favorite applications: pizza (makes any pizza taste infinitely better) and squirted on salty tortilla chips (a PMS remedy, I swear). Excellent in stir-fry, on sushi- I love its lack of vinegar-ness, too…
Yes and yes. Sriracha is pretty much my favorite condiment and I’m hard-pressed to think of many savory things I wouldn’t put it on.
Yeah, another fan of SO. Great on eggs and anything else you want to liven up.
Of course we all understand already that a poll like this is far from scientific.
But I want to point out that I think this poll’s weakness is exacerbated by the fact that the thread title probably tends to draw in people who are familiar with said sauce.
For my own part: I’m familiar with it, but do not keep it in my home.
-FrL-
I love the stuff, and I have a good-sized bottle at home right now. It’s surprisingly easy to get even here in Havre, and of course Worden’s Market in Missoula has just about everything (including the Scorned Woman Sauce). The otherwise pretty crappy Chinese place here in town has it and will bring you a bottle if you ask.
I think it goes good on saltine crackers, in addition to a host of other things.
Too much for me, but SO has a bottle in the frig, a bottle in the car for his carry-out chicken salads, and a bottle of golden brown mustard cut 50% with Sriracha. It doesn’t need a special label because the golden brown is fiery orange by the time he gets through with the concoction.
Sriracha and Sambal Oelek are always, always, always in my home. And they are usually, usually, usually on my dinner.
I keep a bottle on hand at all times for Mr. Stuff.
I personally am a weenie and don’t like anything spicy. At all. So I tend to cook in a non-spicy way and Mr. Stuff seasons as he sees fit from his extensive hot sauce collection. The collection contains different sauces all the time, but always contains rooster sauce. Yes indeedy.
Love it, and have for years, since my first encounter with phở many years back. Both the “regular” Sriracha and the garlic chili paste have permanent seats on my condiment council.
They’re great for cooking and marinades—soups in particular. Livens up ketchup for french fry dipping. Pizza seems naked now without a few squirts.
I also found, one night in fury of drunken inspiration, that equal parts Sriracha sauce and hoisin sauce, mixed and topped with some crushed peanuts (I used my elbow on the kitchen counter) makes quite a nice dipping sauce for egg rolls or what-have-you.
Yes and yes. I use Tabasco more often though.
Whu? The Sambal Oelek I have come across (from the netherlands) comes in a jar and seems to consist of chipped chili pickled in brine. I love it dearly, but it seems to be totally different stuff to what you are describing
Never heard of this other Sriracha stuff.
I use it. I love it.
I was first introduced to it in this Korean greasy spoon I used to frequent. I’ve had it in my house since.
I love it on my home made fried rice.
I also use it when I make Asian marianades.
Same here.
Yup. I first encountered it at a Vietnamese restaurant ten years ago. We always have a bottle in our fridge, and I have a bottle at work, too. I love Sriracha.
I know it well - first encountered at pretty much every fry shack in Southeast Asia. Nasi Goreng (Indonesian fried rice) without Sriracha is a like a day without sunshine - or something like that… 
I could easily see having it in my house and using it on everything - if that role wasn’t already taken by Mexico’s finest, Yucoteco habanero sauce - either red or green. Tasty and somewhat (okay, a lot) hotter than Sriracha…similar stuff though - basically a national, easy-to-get staple in its native country, but somewhat novel to us 'merkins…designed to taste good with everything that can use hot sauce (i.e., everything!!)
Yes, I have it…love it
And this is what I made with it last night:
Sriracha Fried Rice
Take a good amount (want to say I used a pound) of pork or chicken, stirfry in peanut oil, LOTS of Sriracha and not so much soy sauce. When almost done, add favorite stirfry veggies (I used matchstick carrots, edamane & sugar snap peas, microwaved briefly first) and stirfry for a minute or too (not too long or mushy veggies!) Remove from pan/wok.
Scramble 4 eggs in the same pan, also remove. Add more peanut oil and rice (I use Minute Rice cooked in chicken broth but I’m lazy that way), more Sriracha and soy sauce and cook until slightly “fried” . Add back the already cooked stuff and mix well and make a complete pig of yourself :).
Jacknifed Juggernaut … OK, I saw the pic in your pic. I know and enjoy exactly that sauce in restaurants, just not at home. Didn’t know the real name of that stuff.
I am ***so ***doing this.
Yes and Yes. It’s great on soups. I’ll have to try it on pizza sometime… excellent idea.
Mmmmmmmmm, Sriracha sauce.