There has been a buzz about this super spicy sauce for a while now, have you got the bottle yet?
It is spicy, sweet, sour and garlicky a truly wonderful mix that really tastes like the essence of chilli based Asian cuisine.
This is a bit of a “marmite” product. I know some people don’t do chilli and steer clear of anything hot. I sit in the other camp, when I first tried this sauce (over a year ago now) I must say I wondered where it had been all my life!
It’s truly incredible the amount of products this sauce is being put into, would you believe they even make Sriracha lollipops? Such is the love people have for this delicious fiery sauce.
The sauce is a Thai staple and found on almost every restaurant table out there, think of it as a Thai replacement for our tomato ketchup, and just like ketchup it’s amazing how this sauce goes with just about anything. As well as being able to make a plain old bowl of plain rice go from bland to having a real Southeast Asian flavour, even dipping fish fingers into it transforms them into something special.
It goes sensationally well with grilled chicken!
If it’s your first time taste the Sriracha so you know how much you can handle! Marinate some chicken in a little of the sauce for about 1 to 2 hours before cooking, I prefer using wings or thighs, skin on and bone in. Take it to the barbeque (or you’re grill if it’s snowing ;)) and cook through as per the instructions. As always with chicken, test it’s cooked by cutting into the thickest part of the meat and ensure the juices run clear.
Taste the chicken first for spiciness, and then drizzle a little more sauce on to your requirement.
Serve with plain boiled rice and a simple salad. For the salad try finely sliced batons of cucumber and spring onion, with some chopped fresh coriander and a little squeeze of lime juice.
It doesn’t get more simple or delicious than that!
You can now get this sauce in a lot of places, I had to take a trip to China town to get my first bottle but now even Marks & Spencer have started stocking it. Make sure you get the Sriracha label and not just “Thai hot sauce”, they are very different things.
It has been a staple in my kitchen since my first taste, and I can’t stop finding things to try it with. Go get some!
Do you have it? Do you love it? Do you hate it? Please tell me which camp you’re in!
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Oooh, looks interesting – I’ve never heard of it before. Will add it to my to try list 🙂
Sarah, if you like Thai food you simply must try this sauce 🙂
Michael,
you sure know about food and what go with it… thanks for sharing this post… I never knew that you can write about introducing the “Sriracha Sauce” in such a pleasant way.
I always steer away since I know is very hot and I cannot take much heat anymore haha 🙂 BUT I have friends who are from Vietnam and they use this Sriracha Sauce like I used parmesan cheese when I was not Vegan.. meaning a lot 🙂
I always wonder how they can take it but never inquired yet, perhaps I will soon.
Thanks.
nickc
Nick, it is seriously hot! I think with chilli people can either handle the heat or not, I for one love it and use it a lot 😉
I love this on chips but not always as it is hot hot hot hot stuff…you have to be in the mood for the lip burn and that is not an everyday wish for me… 😉
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But when you do fancy that spiciness, it’s the perfect condiment!
I did a search on your blog for “hot sauce” and found this. I am one of those people who loves the heat, and I have a variety of jalapeno and habanero-based hot sauces that I use on almost everything.
Making a note to try this one, I have tried other chili-based sauces but they weren’t all that hot. Maybe this one is. 🙂
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It is super spicy Eldon, if you like it hot then it’s one to try 🙂
I love, love LOVE!!! sriracha! We’ve lived in Argentina for the last 5 years where there’s no spicy food. Sriracha is one of the two things we bring back (and stock up) when we visit the US.
And I am most definitely in the camp of people who use it on everything. Eggs. It’s great mixed with queso crema (believe it or not) and used as a dip for all kinds of things.
There was a bit to do recently about the sriracha factory closing. It truly felt like a loss. Last I hear, though, that was just a horrible, alarmist rumor. 🙂
I am curious to know how this is like marmite, though. I have tried marmite, and while I do like it in small doses, I haven’t developed a taste for it as I have sriracha.
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Glad to here it 🙂 Sriracha great with eggs and rice. I for one am a Marmite lover!