I have been hearing about sriracha and seeing it in the store for years now, but I had never tried it, although I am a fan of other hot sauces, such as regular and green Tobasco, Cholula, etc. So I picked up a bottle the other day, the one with the rooster on it, and holy cow that stuff is hot. It’s delicious, though- I really could just sit and smell it because it smells so incredibly good. I had it the other day on some bland bland stewed venison- it helped.
What else should I put it on? What do you put it on? I thought I was fairly good with spice- I eat things that are too hot for some of my friends and family with no problem- but damn, it’s hot. Do you get somewhat immune to the spiciness of it the more you eat it? Tomorrow I’m making chili. Do you put it in chili? What else?
Hot? No it isn’t. Spicy, yes. Pleasingly warm, yes. But hot? No.
As for application…put it on anything. I like it on eggs, sandwiches, mixed with mayo as a fry sauce, chili, over cream cheese as a dip…the applications are endless.
My BIL puts it on hot dogs and pizza. I use it on Asian noodle dishes, both hot and cold. You can mix it with some mayo and a little sesame oil to create spicy mayo as used on sushi.
Everything? Since it has a slight kick and lots of flavor I prefer it on bland things, like eggs, which serve as sriracha delivery systems. Stock up now because some people in Cali are trying to shut the factory there because it makes the neighborhood smell too good. We had that problem with a chocolate factory in Chicago. People forget about the days before the EPA when factories just made towns stink.
WhatSilenus said. Our favorite sandwich spread is some siracha, mayo, a bit (don’t over do it) of sweetening and a touch of garlic. It rocks on eggs, tofu and pulled pork.
Maybe you’ve just burnt most of your taste buds off. It’s pretty hot. The bottle even says right there- “hot”. And I’m not even that much of a wuss- my roommate tried a drop of it and now won’t eat it at all, which is good, because more for me.
I discovered it recently and like it, mostly because it tastes of peppers and not vinegar. It’s also not so hot that it becomes a test of endurance. I use it on eggs these days or anything else that needs some special kick.
Somewhat? Sister, you are obviously new to The Way of the Chili. You need to know that yes, you will get used to it. Then you will start searching out hotter things that will allow you to relive that first taste, but soon those, too, will soon grow pale. Eventually you’ll be found behind a dumpster, taking pulls off a bottle of Smokin Ed’s “I Dare You Stupit” while you and your fellow Pepper Heads wonder where you can find something that’s really hot to give you that fix you need. So yeah, you’ll get immune to sriracha.
It’s awesome. My favorite (and pretty much only) hot sauce. One of my favorite things is to mix up a batch of pasta carbonara, and lay on the Sriracha pretty thick. Really, really good on almost anything savory.
Haha, that made me laugh.
I really do eat hot (to me, anyway) foods- at Subway, I would get jalapeno-cheese bread, before they discontinued it, jalapenos, and chipotle sauce. At Charley’s Grilled Subs (mall food courts) I get the buffalo chicken with extra sauce for dipping. Okay, yeah, it probably seems very tame to some of you, but I’m just a white girl from the Midwest. I do tear it up with some chipotles, though, in my cooking.
I always thought Sriracha was hot… until I read this. Then it occurred to me that I use several or many drops of hot sauce on things, but I douse other things with Sriracha.
I think Rooster sauce seems a lot hotter than it actually is, initially, because it’s got a lot less vinegar taste than other popular sauces like Tobasco or Cholula. It’s got more “chili” flavor. And that’s what’s so great about it, in my opinion. It has a really nice flavor that’s completely separate from its heat.
At our house, it’s like that Frank’s Red Hot commercial with the old lady–we put that shit on everything. Because it’s awesome on pretty much everything.
One preparation I’m particularly fond of is Sriracha salt–mix a generous amount of sauce with some coarse salt, spread out on a sheet pan and dry in a very low oven. Use on popcorn.
Also, you need these. Lots and lots of these. We clean Meijer out of them every time we’re near one.
The hotness of sriracha seems to vary a lot. Right now I have a giant half-full bottle that’s hardly spicy at all, but my best friend has this smaller bottle that is super hot. Different batches.
I like to mix sriracha and plum sauce and put it on noodles or rice with chicken, pork, and veggies. It’s also good in noodle soup and to zest up leftovers.
