Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > General Topics >
Sep 4, 2007 05:37 PM

Sriracha Chili Sauce Condiment or Crack?!

I've recently started using Sriracha and fear that I may be addicted. The smell makes my mouth water and I crave it while I'm eating it trying to think what my next snack or meal may be so I can have more! When I have consumed half a bottle I run out and get more for fear that I will run out and have seriously considered keeping a bottle in my purse just in case some place I might be eating may not have it.....I think I have a problem.
Right now I'm using it on pizza, mixed in ketchup for fries and rings and on my eggs. Anyone else share my addiction?? If so how do you get your fix?

  1. Click to Upload a photo (10 MB limit)
  1. It's hard to find something that isn't made better by the addition of Sriracha.
    A cracker, cream cheese, and chili sauce.
    Srirarcha instead of salsa with chips
    Diced firm tofu tossed in sriracha
    Breakfast burrito (scrambled eggs and cheese) with sriracha
    Frozen chicken puck sandwich with sriracha

    This season they tried to make sriracha ice cream on Top Chef - they said it was unsuccessful, but I'd like to try it. Off to the kitchen...

    Back after the only mildly unsuccessful addition of sriracha to Chubby Hubby. I don't think I'll do it again (the garlic notes were not great with the ice cream) but the heat was a good addition. Fun experiment.

    13 Replies
    1. re: Eatin in Woostah

      Ooh, but Chubby Hubby might be the only food that's as delicious as sriracha! I'm surprised the combo didn't spontaneously combust out of sheer awesomeness!

      1. re: ctscorp

        You can still get Chubby Hubby? Where, please?!? That was always my favorite Ben n' jerry's flavor, but I thought it was discontinued.

      2. re: Eatin in Woostah

        "Srirarcha instead of salsa with chips"

        That one made my stomach turn. You must live in a place with really crappy salsas to prefer a bottled Sriracha!

        1. re: Eat_Nopal

          When you think about it, Srirarcha with chips isn't that different than chips with salt and vinegar.

          1. re: ipsedixit

            Maybe but Sriracha has a very rough flavor that benefits from a little bit of cooking. I agree that Sriracha could be good on Potato Chips or Fries... but when you think of Corn Chips its really alot more about very fresh (non bottled) flavors etc.,

            BTW... this topic inspired me to blend a little bit Yoshida's teriyaki sauce with Sriracha, Tamari & Vanilla extract... mixed & nuked it for 30 seconds then used it as a dipping sauce for microwaved Rocky (organic) chicken tenders... and French greens with Miso Dressing... it was quite delicious for a 5 minute lunch.

            1. re: Eat_Nopal

              MMMM huy fong needs to make some sriracha flavoured tater crisps! i would be big as a house.

              that recipe sounds delicious eat nopal. i am writing it down for later. it might be good cooked down a bit in a saucepan, as well or used to marinate steaks. yum.

              1. re: Eat_Nopal

                Eat Nopal, vanilla extract? Is that a flavor combo that is traditional, fusion, or your creation? Doesn't make too flowery? Good in other hot/savory combos? Please 'splain this intriguing concept further!

                1. re: alkapal

                  Vanilla was used in savory pre-hispanic dishes.... for example the traditional Shrimp in Vanilla Sauce dish from Northern Veracruz.

                  I just bought a bottle of great Vanilla from Veracruz (extremely floral compared to French, Tahitian etc.,) and so I have been experimenting with it... and trying to find other recipes / ideas.

                  Unfortunately I can't find a whole lot written about it (maybe Dianne Kennedy has something) but if you google "Camarones Xanath" you will find restaurants & recipes for that Shrimp in Vanilla Sauce.

                  1. re: Eat_Nopal

                    I've had a lobster vanilla curry appetizer before that was great too... no deep curry colors. It was at a Thai place, not sure what they used for the curry-taste part, could've been just white peppercorns, lemongrass etc.

          2. re: Eatin in Woostah

            I had a treat at Asiatique in Louisville--a tiny dish of coconut ice with sriracha. Heavenly!!

            1. re: Eatin in Woostah

              My friend actually does put it on ice cream. I would be worried about addiction if you get to that point. I put it in soups and eat it with crackers. I also put it on sandwiched and add a little to my salads. Great with ranch dressing!

              1. re: Eatin in Woostah

                I make a dark chocolate ice cream and add chipotle powder and it is awesome I think Ill try sirachi next time. Best condiment every is, which I'm sure there is a variation somewhere on this thread, is mayo, sirachi, sesame oil, I add a splash of ponzu instead of salt. I literally put that on everything when a batch is made.

              2. What could be better than garlic and chilies? We add it to stir fries and sauces. Season ground meat for burritos/tacos/etc. Mix with mayo for a spicy sandwich spread. Squirt it onto a hot dog and add cheddar. Also makes an attractive and tasty red swirl as a plate garnish.

                1. On grilled grouper, in black beans and rice, in coleslaw. Even tried it in mashed potatoes for a twist on wasabi mashed, awfully good with pork. It is crack, but better.

                  1 Reply
                  1. re: phneale

                    Ohhhh potatoes, I used to love Tabasco on baked potatoes with sour cream....but Sriracha would be even better...guess what I'm having for dinner tonight!

                  2. One of My favorite uses of Srirarcha is a white fish sandwich on an everything bagel dipping each bite into some Srirarcha. So good! I too put on noodles-pizza-meats-fish-sandwiches.. pretty much everything...

                    1. I share your addiction. Here's a post of mine from a while back when I was posting on the old board under the name DB.


                      3 Replies
                      1. re: mollyomormon

                        As a fellow LA chow I read your posts all the time and find myself nodding my head as I do so it is not shocking that you posted the same thing a year ago! Tons of great tips from that thread...thanks so much.

                        1. re: bubbles4me

                          Ha! That's great! I loved that thread because people posted some of the coolest ideas for sriracha. I forgot to mention that I've actually gone so far at points to keep bottles in my purse, glove box and desk at work. Currently, the addiction is in check but we'll see what happens after this thread...

                          1. re: mollyomormon

                            One sandwich place in San Diego has Sriracha in packets (like ketchup). I alwasy grb a few extra, but can't figure out where the supplier is from (it isn't Smart 'n Final)