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How do YOU use Sriracha sauce?

  • d

I love it in any kind of soup, mixed with rice, and on eggs. What's your favorite way to use it?

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  1. I love to use it to create my own dipping sauces... I make one with Sriracha, Hoisin Sauce and Rice Cooking Wine that is just out of this world... :)


    4 Replies
    1. re: Dommy!

      On mangoes or pineapple or corn on the cob with some lime juice too.

      1. re: Dommy!

        That reminds me! I like to make a dipping sauce with sriracha, mayo, and a tiny bit of soy sauce that's awesome. It's a twist on the fry sauce I grew up with in Utah.

        1. re: Dommy!

          Would you share your recipe - it sounds wonderful!

          1. re: Dommy!

            I like Sriracha in soups, on scrambled eggs, in certain sandwiches, on chinese dumplings or on any Asian food that needs a zing. I also like to mix it with low-fat (not fat-free!) ranch as a dip for chicken nuggets, fries and fried fish. (The ranch is more stable than yogurt and sour cream and not as fattening as mayo.)

            Warning though: What I usually do is pour some ranch dressing and sriracha into small ramekins the first few times I make a batch, and then when the ranch bottle is about 1/3 empty I pour in some sriracha, cap it and shake so I have it all ready to go in it's own squirt bottle. It's around the color of Thousand Island Dressing, which a friend mistook it four. I was plating up food and wasn't paying attention and he squirted a very generous amount of my ranch/sriracha concoction onto his salad and took a large bite. He was stuffing a second bite into his mouth when the heat caught up with him and he started hacking and coughing lettuce leaves everywhere! Funny thing is that I don't even buy Thousand Island dressing. I loathe the stuff. :)

          2. Scrambled eggs.

            1. I like a little on beef, instead of steak sauce.

              But my favorite thing is to mix it with sour cream for a dip that's good with anything. I usually eat it with tortilla chips or even meat, but when I put it out with some veggies for a BBQ, everyone raved. It's embarassing to admit all I did was open the carton of sour cream and squirt in some Sriracha!

              12 Replies
              1. re: Ruth Lafler

                So, does it work as a dip if you use it in yogurt?

                I feel so out of it. I wasn't aware this stuff existed until I started reading Chowhound?

                So what is the best brand?

                I read there are hot and mild versitions? I read that the taste can vary from batch to bactch of the same label. True?

                How do you pronounce sriracha?

                One site said

                "The brands that you get that are made in the US differ from the Thai brands in their ingredients, flavor and hotness."


                I DON'T want a recipe since this isn't the board for it. Just curious if anyone makes their own.

                Is this the red sauce added to pho? It seems that is two colors.

                My contribution to this thread is that while looking for information, one guy said he uses it to make McDonalds and other fast food edible.

                Anyone know the origins of this sauce. The link below (which does have a gratuioutous recipe) says that it is named after a town in Thailand. How did this town come to make this sauce? Anyone ever been there?

                Link: http://www.fiery-foods.com/dave/hotsa...

                1. re: rworange

                  Let's see how many of those I can answer ....

                  I've never done it with yogurt, but I think it would be good.

                  Sriracha is one of the red sauces served with pho (the other is usually one that has dried chile flakes/seeds instead of being a puree of fresh chiles).

                  Since both main ingredients (tomatoes and peppers) can vary pretty widely, I wouldn't be surprised if it varied from batch to batch.

                  It's pronounced Sree-rah-cha.

                  1. re: Ruth Lafler

                    Don't think it contains any tomatoes

                    1. re: Sam B

                      You're right, of course! It just looks like it.

                      1. re: Ruth Lafler

                        I love sriracha and we got thru quite a bit of it at our house. I like to mix it into things (mayo, A1 for dipping fried chicken, tzatziki) as well as using it straight up on almost everything mentioned here. The one thing I don't add it to is pho. I prefer to add the garlic chili sauce with the dried seeds. It's mellower than sriracha and doesn't overpower the subtle flavor of the broth.

                  2. re: rworange

                    It's sometimes called "rooster sauce" so look for the clear plastic bottle w/ the rooster. Places like Safeway even carry it.

                    I believe the co. that makes it is something like Huy Foods. Might they have a monopoly on sriracha? I don't recall any other brand.

                    I remember reading an article in the LA Times a while back about this whole underground market of fake sriracha. Unfortunately, that's all I really remember.

                    My #1 use for sriracha is def. w/ homemade pho. My #2 is on nachos. I want to find some creative uses for it so this thread has been very helpful!

                    1. re: Carb Lover

                      Their website, linked below, explains.

                      Link: http://www.huyfong.com/frames/index.htm

                      1. re: Carb Lover

                        There are other brands. I bought one once, and it is quite different: the color is darker and it's hotter and more vinegary (the ingredients are the same but in a different order: Chile, vinegar, garlic, sugar, salt vs. chile, sugar, garlic, salt, vinegar -- no tomatoes, I don't know why I thought it had tomatoes!). It's closer to American-style (Tobasco, Crystal) hot sauce. The label has a rather stylized drawing that can best be described as a tulip with Santa Claus whiskers. It also has an additional word in its name: Tuong ot *ngot* sriracha.

                        One of my favorite things about sriracha is the way the bottle is a Rosetta stone, with the info in five different languages.

                      2. re: rworange

                        I buy Huy Fong Sriracha Sauce in 3 bottle packs at Costco stores in the SF Bay Area.

                        Link: http://www.huyfong.com

                        Image: http://www.huyfong.com/images/srirach...

                        1. re: Nancy Berry

                          you know how popular it is if COSTCO carries it

                          of course that is a west coast thing - they don't stock it here on the east coast. Just out of
                          curiousity - how much is it for the 3 bottles?

                          1. re: Nancy Berry

                            Huy Fong is great stuff! I have that brand of Sriracha sauce AND their chili garlic sauce also in my fridge from the Asian market here in Naples.

                          2. re: rworange

                            I buy the Huy Fong brand which is widely available here in California. Most of the sushi bars use it to "heat up" their spicey rolls. It's in a clear squeeze bottle with a green top; a push-closed pull-open type cap, like elmer's glue.

                            Link: http://www.firegirl.com/hs1223.html

                        2. n
                          Niki Rothman

                          What I really love about Sriracha is that, unlike a lot of hot sauces that only have one flavor: HOT, Sriracha is slightly sweet and garlicky. I like it on Mexican foods like tamales, tortilla chips, and quesedillas.

                          1. I mix it into softened butter, add a few drops of Liquid Smoke and use it on corn on the cob. I keep a container of this in the fridge at all times of year. It's nice to finish off a soup just before dishing up, too.

                            Sriracha mixed with Mexican crema fresca is a nice drizzling sauce for plated quesadillas, etc.

                            1. Husband likes it on burritos.

                              1/3 soy sauce, 2/3 sriracha = dumpling dipping sauce.

                              1. On a hotdog! with relish and onions mmmmmmmmm

                                1 Reply
                                1. re: Novice Cook

                                  I agree! the mustard-is-the-only-acceptable-condiment-on-hotdogs faction is going to be horrified!

                                2. w
                                  Wayne Keyser

                                  (Sorry 'bout the measurements, this is how I cook)

                                  1/4 cup molasses
                                  garlic powder
                                  catsup - maybe 1 cup
                                  Sriracha sauce - a good solid squirt (1-2 Tbs)
                                  Sugar or Sweet N Low to taste

                                  = quick, cheap and yummy BBQ Sauce

                                  1. I use it on just about everything!

                                    I hadn't had a bottle for a while (brain cramp!) but just purchases a large bottle of the stuff. I consider it one of the best medium hot sauces there are. I too like the fact that the flavor is not just hot, but somewhat complex.

                                    I like it on *anything* grilled... hotdogs, burgers, tips, chicken, potatoes.... whatever. I use it extensively on takeout chinese...any noodle or rice dish is great with the stuff. Breakfast.... eggs, homefries, hash... all great with sriracha. Finally, like many have said... any dipping sauces, aoli or compound butters are great with a shot of sriracha.

                                    On a similar note... I like "Scorned Woman" hot sauce for the same reason... it's not just hot, but has several layers of flavors to it.



                                    2 Replies
                                    1. re: Gusman

                                      Yes, I *love* it on a cheeseburger!

                                      1. re: Gusman

                                        I like Sriracha now, thanks to Chowhound. I use it with eggs all the time. I like the comments about layers of flavor vs. the "one note" hot sauces. That's why I also really love Walkerswood Jerk Paste. It's got vast and wonderful flavor notes.

                                      2. I use it on practically everything. Today I squirted it on my pizza. :) I love it on turkey sandwiches. I also love to mix butter into hot rice and then the sriracha. It's great on scrambled eggs, as has been mentioned. I also dip French fries into it. :)

                                        1. Cocktail sauce (esp good for cherrystones/little necks and shrimp):

                                          Lemon juice
                                          Fish sauce

                                          1. A small swirl on New England Clam Chowder.

                                            1. I make my own version of NY Coney Island style onion sauce with it. I saute chooped onions and sriracha with some added water, a teaspoon of vinegar, and a teaspoon of sugar until the onions are fully coked to a thick sauce. Then I put it o the hot daogs with some mustard. The sauce keeps in the fridge for several weeks.

                                              I add some to a lot of dishes such as stir frys, msarinades, and to my homemade spaghettl sauce.

                                              I have tried every brand I have seen and picked up some from SE Asia including the town of Sriracha in Thailand.

                                              My favorite is the good old Huy Fong brand made in Rosemead, California, the one nicknamed "Rooster Sauce"

                                              I actually like the Huy Fong Chili Garlic sauce even better. It has the same flavor with more garlic to it and is chunky, with fine pieces of the peppers and whole seeds.

                                              They also make Sambal Oelek, which is chunky but without the garlic.

                                              Has anyone tried the flavored Sriracha sauces? There are several types, I think they have ginger, galangal, and wasabe. I am not sure if Huy Fong makes them or not.

                                              Link: http://www.huyfong.com/

                                              Image: http://www.huyfong.com/images/srirach...

                                              4 Replies
                                              1. re: biltong

                                                They aren't listed on the Huy Fung site.

                                                Ten minutes ago I didn't know it existed, now my life won't be complete without wasabi-flavored sriracha! Any ideas where I can get it? Googling it just brings up sites that discuss both wasabi and sriracha.

                                                1. re: Ruth Lafler

                                                  The brand is the "Flying Goose" one. I am not sure about the wasabi. I saw lemongrass, galangal, garlic, ginger, and some others today.

                                                2. re: biltong
                                                  Caitlin McGrath

                                                  I tend to use the sriracha in the squeeze bottle as a condiment and the chili-garlic sauce as an ingredient, mostly in marinades and dressings (non-sweet Chinese chicken salad dressing = rice vinegar + soy sauce + toasted sesame oil + chili-garlic sauce - though sriracha would certainly do just fine - and I also have used it as a marinade for the chicken if I'm cooking it for that vs using leftovers).

                                                  I don't know if I've tasted any brand but Huy Fong (the CA-made rooster brand); it's ubiquitous in Asisan markets of all stripes and I can buy it (for more $, of course) at my local Raley's, and in restaurants, Vietnamese and otherwise. A local Indian place that serves a bunch of Chinese-Indian dishes (though I don't know if that's the reason) and has a mostly south Asian clientele keeps bottles of sriracha on the tables, and they definitely get used, by the often-depleted looks of them.

                                                  1. re: Caitlin McGrath

                                                    Yeah, there's nothing in sriracha that I think of as a specifically Asian ingredient or flavor. A sauce made from peppers, garlic, sugar and vinegar could be from any one of many, many different cultures/cuisines.

                                                    Sriracha is becoming ubiquitous because (1) it's delicious (as many people mentioned, it has a good balance of heat and flavor); (2) it's cheap; (3) it's conveniently packaged (those squeeze bottles mean it can be put directly on a restaurant table and it's easy to just grab it and squirt it in/on something); and (4) it's made in the US (both the "rooster" brand and other brands) and widely distributed here.

                                                3. Instead of wasabi on my sushi-maki.
                                                  Have to confess-this one's lifted from several local sushi vendors making spicy crunchy tuna rolls, etc.
                                                  They try to keep a low profile on the bottle, but that rooster crows pretty loud.

                                                  BTW, Trader Joe recently tested a crummy version of Sriracha sauce that sucked and went south, pronto.

                                                  1. On potato chips or garlic roasted cauliflower

                                                    1 Reply
                                                    1. re: jetlag

                                                      Garlic roasted cauliflower? Sounds wonderful.

                                                      Granted, this question might belong on the Cooking board, but if I put it there, I'm afraid I'll lose ya, jetlag.

                                                      How do you do garlic roasted cauliflower?

                                                    2. I often sub it in recipes that call for dicing a hot pepper. Lazy? Sure, but it provides a good kick and i don't get the pepper on my fingers and thus later in my eyes!
                                                      otherwise, to add kick to just about anything: pho, eggs, sweet potato soup, salsa, guac...

                                                      1. n
                                                        Niki Rothman

                                                        Another use that is very versatile is to think of Sriracha as a way to deepen the flavor of other sauces. Just a very small squirt kicks up the flavor of other sauces a notch. In non-Asian dishes that you want to have a little, slightly sweet, slightly garlicky, red pepper kick that isn't as sharp or vinegary as, for example, Tabasco. Really, anything you add Tabasco to - it just tastes like Tabasco. Sriracha is the hot sauce that you stealthily add to other hot sauces to give them more subtlety and depth. Also, it's very nice (not a lot, just a little) in melted butter for, say, crab or shrimp, and salad dressings.

                                                        1 Reply
                                                        1. re: Niki Rothman
                                                          Jersey City Mods

                                                          In canned soup. Helps make it more flavorful.

                                                          Actually as other posters have said: "on anything".

                                                          In mayo on sandwiches. In lentils, blackbeans, chickpeas etc.

                                                        2. Pasta + Red Sauce + Sriracha = Asian Arrabbiata

                                                          1. I use it in my marinades for grilled chicken and grilled shortribs. I also use it as a dipping sauce for the shortribs. It's wonderful to use instead of Frank's Hot Sauce when making Buffalo wings. It also adds a lively taste when added to eggs before scrambling them or when sprinkled on over medium fried eggs. And it adds a very nice spicy flavor to Asian soups -- I love it with the duck, noodle and wonton soup that I get at one of my favorite SF Chinese/Vietnamese restaurants.

                                                            1 Reply
                                                            1. re: Nancy Berry

                                                              I use Sriracha for a lot of different things - combined with mayo for a dipping sauce, in stir fries, on eggs, etc. But most recently, I used it to as a marinade for chicken nuggets. The chicken was marinated in the sriracha, ginger and white rice vinegar and then dipped in egg, dredged in panko bread crumbs and baked. Delicious!

                                                            2. I use it as a substitute for ketchup on everything. Great thread, Ruth!

                                                              1 Reply
                                                              1. re: a&w

                                                                Oops, I meant great thread DB!

                                                              2. l

                                                                A few of my fav...

                                                                Bacon Fried Rice
                                                                Chicese Chicken Salad
                                                                Dumplings (Crispy deep fried kind)
                                                                Cup of Noodles (chicken flavor)

                                                                1. Mix raw cubed Ahi tuna, mayo, Sriracha and Togarashi. Place Japanese seaweed salad in a bowl and top with the spicy tuna.

                                                                  1 Reply
                                                                  1. -Mixed with ketchup (great with sweet potato fries).

                                                                    -Mixed with mayo (great on sandwiches).

                                                                    -Plain mixed in with various dishes (rice, noodles, asian inspired dishes).

                                                                    -Mixed with soy, rice wine, sesame oil & green onions as a dip for potstickers or spring rolls.

                                                                    -Mixed with lots of different things for various marinades (I sometimes add it to my teriyaki marinade).

                                                                    -Really good in noodle soup, I used it for my Thai inspired chicken noodle soup.

                                                                    -I use it on sushi, mixed with soy & wasabi & dip the rolls in (california rolls either purchased from the grocery store or sushi shop) Not authentic by any means but still good & a fairly healthy, quick lunch when I am in a hurry.

                                                                    1 Reply
                                                                    1. re: jilli42

                                                                      why not revive the thread?
                                                                      sriracha topping poached eggs in a bowl, with greek yogurt (full fat of course), feta. Mix together and eat with a spoon.

                                                                    2. Mixed w/ butter for steamed clam dip.
                                                                      Close right nostril, inhale in right one; close left nostril, inhale in left one. Aaahhh.

                                                                      1. I'm terribly uncreative. I do a little squirt into stir fries and asian marinades. My husband likes to mix it with his ramen noodles.

                                                                        1 Reply
                                                                        1. re: northside food

                                                                          peanutbutter and sriracha sandwiches or a squirt of sriracha in the well of a soft-boiled egg

                                                                        2. Had a barbecue duck disaster that involved lots of flames and smoke so I rinsed off the remainder, and made it into soup. There was still a definite burnt taste so I ladled some over dry rice, let the rice cook, and added Sriracha, some basil and some ketchup. No burnt flavor--it was good.

                                                                          2 Replies
                                                                          1. re: NVJims

                                                                            I use it to put on homemade pizza on top of the tomato sauce. It's awesome that way.

                                                                            1. re: rangers71

                                                                              I use it the most in my tomato soup and to spice up my no cook pasta sauce :)

                                                                              Otherwise... dipping sauces, omelets.. a general condiment for disappointing delivered Chinese food, etc.

                                                                          2. On food. Sorry, I can't narrow it down more than that.
                                                                            Maybe I just like food on my sriracha?
                                                                            (right now I'm eating flour tortillas filled with mashed avocado mixed with crabmeat and sriracha)

                                                                            1. Simple... in place of ketchup on fries.

                                                                              1. Sriracha sauce and Kewpie Mayo (usually available in Oriental Markets) for dipping sushi in. Delish!

                                                                                1. Question is how does one NOT use Sriracha. Absolutely love the stuff but I try to stay away for health reasons. Lately I've been mixing it with mayo and salmon or crab and using it for musubi fillings for DH's breakfast. In the past I've used it on hashed browns, soups, Korean kim bap, tortilla espanol, fish tacos, lahmajun, mixture of rice, egg yolk, tamari and sesame oil, omelets, scrambled eggs, roast chicken, tuna pasta salad, chicken katsu, fried chicken, hummus, stuffed eggplant, tandoori chicken, arroz negro, Italian pasta dishes, shrimp scampi, burgers, cauliflower fritters, meat jun, baked tofu, steamed tofu, fried rice, loco moco -- I really can go on and on for quite some time. Unlike Top Chef contestant Casey, I probably won't be putting it on ice cream any time soon.

                                                                                  1. Scrambled eggs
                                                                                    Mixed with sour cream or Fage yogurt for a veggie dip
                                                                                    Hot dogs
                                                                                    Lamb shoulder chops
                                                                                    A squirt to jazz up tomato soup

                                                                                    Gotta draw the line at peanut butter, though. ;)

                                                                                    1. I use it in my own bastardization of Banh Mi, the vietnamese sandwich.

                                                                                      I wanted something like Banh Mi, without the sweetness, and with the ingredients I had at home, which were:

                                                                                      Deli-sliced Turkey
                                                                                      White Onion
                                                                                      Fresh Jalapeno
                                                                                      Swiss Cheese (I know!)

                                                                                      I often just grab some good swiss cheese and deli turkey and small french baguettes when leaving for a dayhike, or just for snacking around the home. As I said above, I wanted to spice it up.

                                                                                      I threw some oil in a frying pan, let it heat up, tossed in julienned carrots and onions, softened a bit, threw in thinly sliced jalapenos and garlic, another 30 seconds to a minute, broke apart or cut into small pieces the thin sliced turkey, threw that in, flipped, added sriracha and mixed for another 30 seconds.

                                                                                      The last bit can be done many ways, this is mine. I slice and butter two good sections of french bread and brown flat side in another pan, during this I add a couple slices swiss cheese to the turkey, veggie & sriracha mix and melt over. then I transfer that onto the browned and slightly warmed bread and top with a couple more thinly sliced jalapenos and onion, sometimes adding raw carrot for a crunch.

                                                                                      I found this, yes even with the swiss, to be exquisite, and kept doing it. I love banh mi, but they pickle the carrots and sometimes daikon with something sweet, and sometimes use a sweet sauce. I prefer savory with a little more kick, and this is easy to do. We cannot all so easily go get good vietnamese smoked pork to make our own, so this little concoction with your regular deli turkey does suffice. It is not meant as a recreation, just somewhat reminiscent of Banh Mi.

                                                                                      I also make a salad dressing with balsamic vinegar, olive oil, sesame oil, soy sauce and sriracha. Very simple.

                                                                                      Oh and one more! Lately I've been poor as all hell, and have been reduced to Ramen noodles. These can be good, though, especially if the ramen noodles are not overcooked. I throw the ramen noodles into boiling water and quickly start mixing ingredients. I put the little seasoning packet (shrimp best) into a bowl with sriracha, a dash of soy and a few drops sesame oil. I mince a clove of garlic and add this. I will also add thinly slice onion and maybe some other vegetable like cabage, carrot or brocoli I might have. Over this pour some boiling water as the ramen still cooks and stir, this will get it all setting together. Only boil the noodles for 2 1/2, maybe three minutes, cuz they cook very fast and always continue to cook in the bowl (i dont know why cooking times for this and rice are ALWAYS over-estimated). Add this to the bowl and then (if you have it, I always do herbs are cheap) I tear up cilantro and basil leaves. It seems like a lot of energy to spend on Ramen, but truthfully it only takes me as long is it takes to boil the noodles, it's as cheap as it will ever come, and it makes an almost inedible 30cent package of Ramen a treat.


                                                                                      1. Trader Joe's pot stickers served with soy sauce and sriracha make a great fast-food lunch.

                                                                                        I use it to doctor up canned soup.

                                                                                        A hot baked potato topped with sour cream or cottage cheese and sriracha is good comfort food.

                                                                                          1. I just started mixing it w/ my favorite bottled fresh garlic caesar dressing. Perks up a caesar salad nicely.

                                                                                            I usually mix it with mayo to dip anything fried in it.

                                                                                            1. This might sound kind of gross, but has anybody ever tried to make a Bloody Mary with Sriracha instead of Tabasco sauce?

                                                                                              1. It goes on all of my Asian foods, surely. I also made potato/scallion/sriracha wontons with a mango/soy/habanero dipping sauce, that was, as strange as it sounds, wonderful. That's about it, for me though.

                                                                                                1. Last night I tried an unlikely but tasty combination - sriracha mixed with tabasco!

                                                                                                  1. Too soon to say if it's my favorite way to use it, but yesterday (due to the lack of traditional ingredients) I used it for my first attempt at a (some might say clever and others might say white trash) version of baechu kimchi.
                                                                                                    Based on how good it tasted just while mixing it together, I may not be able to keep myself from eating it before seeing if fermenting makes it even better.

                                                                                                    1 Reply
                                                                                                    1. re: Bryan Pepperseed

                                                                                                      I went to a bar in Oakland CA that serves free popcorn with a bottle of sriracha sauce. Also, I love using it in my mother's spicy eggplant dish :
                                                                                                      chopp and stir fry eggplant, jalepenos (fresh or from the jar), green pepper and some garlic and ginger (optional). Then add soy, vinegar, sugar, and sriracha. So good.

                                                                                                    2. Mixed half and half with ketchup for dipping oven fries, chicken, roast veg etc. Somehow the sweetness of the ketchup makes it seem even hotter. Yikes. Yum.

                                                                                                      1. Like many, I use it on everything all the time. Daily. It has been my go to for fifteen years or more. One of my favorite applications is as wing sauce. We grill our wings with some kosher salt and pepper. For the sauce:

                                                                                                        A half stick of butter (melt on medium low).
                                                                                                        A couple cups of Sriracha
                                                                                                        A couple of tablespoons of Golden's Syrup (a south african sugar cane syrup).
                                                                                                        Squeeze the juice of a lime

                                                                                                        Mix it all in the pan. It only takes a minute, just has to warm up and blend. If it gets too hot and the butter breaks you can emulsify it quick with an immersion blender. Otherwise, just throw it in a bowl with the wings and toss them.

                                                                                                        I don't measure anything. I go for color and flavor. Color, I try to match a typical buffalo wing sauce. Flavor, I try to balance the heat with a touch of sweet and a touch of sour. My brother has added roasted garlic to this recipe and raved about it, but I have not yet.

                                                                                                        My wife and I absolutely love this recipe. It is fantastic wing sauce.

                                                                                                        Adorn with plenty of blue cheese (NO RANCH!!!!) and celery.

                                                                                                        2 Replies
                                                                                                        1. re: sekelmaan

                                                                                                          That sounds awesome!

                                                                                                          P.S. Do people really put ranch on wings?

                                                                                                          1. re: invinotheresverde

                                                                                                            I see it all the time. I think it is a travesty. ;)

                                                                                                        2. Thanks to this thread I cracked open the bottle I had in the fridge, it's good in my stew heaven on fries and I want to try on hotdogs next! It's so good.

                                                                                                          1 Reply
                                                                                                          1. re: YAYME

                                                                                                            I make my version of Bang Bang Shrimp, Mix some mayo, Thai Sweet Chili Sauce and a few drops of Sriracha sauce. Put in the refrig. Take a pound of peeled and deveined shrimp, coat with DRY cornstarch, then deep fat fry until done. Don't overcook!!! Put the shrimp in a bowl , pour on the sauce, stir, then top with chopped green onion tops. I have been known to eat a whole pound of shrimp this way!!!! : ) :) :)

                                                                                                          2. Peanut butter and Sriracha sandwiches. dont knock it till you try it!

                                                                                                            2 Replies
                                                                                                            1. re: tokyozilla

                                                                                                              I like to mix it with warm cream cheese and stuff it into Jalapeno peppers, Then I grill them on the BBQ .

                                                                                                              Sometimes I will add a pinch of brown sugar to the mix as well!


                                                                                                              1. re: Muslickz

                                                                                                                I love this stuff. I use it in La Crema to make a sauce for fish taco's. I use it in stews, Carne Guisada, Lots of different kinds of stir fry, Egg dishes, meats, soups, etc... I actually look to make foods that will go with this just so I can get my fix. I even put it on rice. Right now I am eating s turkey sub from subway and have it on that as well. This stuff is pure crack!