Sriracha: What is This Stuff Anyways? | Spindle & Rye

Sriracha: What is This Stuff Anyways?

Sunday, April 10, 2016







I took it upon myself to do a little more investigating of this ingredient often referred to as "the Rooster". What exactly is it? Where did it come from, and why the crazy fascination?

Sriracha is a type of hot sauce, named after the coastal city of Si Racha, in the Chonburi Province of central Thailand, where it was possibly first produced for dishes served at local seafood restaurants. It is a paste of chili peppers, distilled vinegar, garlic, sugar, and salt.

I've seen countless recipes for this little bottle of hot love on Bon Appetit, and despite the saying; If it's too hot, get out of the kitchen, I'm going to give it a whirl with some of the ideas below. 
The deviled egg recipe looks amazeballs!

Do you use Sriracha? love it, hate it?



Mix Japanese or regular mayonnaise with Sriracha and lime juice. Spread mixture on sandwiches like Cuban or Banh Mi.



Stir Sriracha into ketchup along with a spoonful of horseradish, a dash of Worcestershire sauce, and a squeeze of fresh lemon juice; serve with fresh shrimp, oysters, and clams.



Mash the yolks of halved hard-boiled eggs with mayonnaise, Dijon mustard, Sriracha, minced celery, and fresh chives; spoon into egg whites and garnish with celery leaves.


all featured photos via Bon Appetit 

Skip the crushed red pepper flakes or cayenne pepper; add a spoonful of Sriracha and you've got instant arrabiata to toss with your favorite cooked pasta.


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