Flavored Sriracha...less hot?
- scuzzo Jun 15, 2009 11:10 PM
Just bought my first bottle of sriracha and the local grocer only had the main one with the green top. But, I see that there is a garlic one also.
Is that less hot? And where's a good place to look for it?
Seems like the hot thing at the moment, so let me know any good ways to use it!
Tiny squirts go into almost everything... seriously...
Try it swirled in mayo and slice some raw tuna, some cucumber, maybe some rice- I'm craving that this morning but I'm not gonna get any...
I haven't seen/tried the garlic style.
scuzzo, try it on eggs, scrambled, fried, poached --- well, you get the picture.
collard greens and black eyed peas. good on greens in general.
bean soup -- navy bean soup, cuban black bean soup -- any beans!
beans and rice. (ps, my recent fave is moros y cristianos: http://www.thecookingadventuresofchef... ).
jambalaya, shrimp creole. any place there might be tomato.
(oooh, i just thought how it might be mixed with mayo to make my summer tomato sandwiches!). http://chowhound.chow.com/topics/550332
add to cocktail sauce for shrimp or other seafood. also tartar sauce.
use to pump up thousand island or other dressings, including my beloved home-made ranch.
stir fried veggies, esp. green beans.
arrabbiata (one b or two...gio?) sauce for pasta.
i have to stop this, because i'm getting hungry....
as to the different variety, i don't recall the "garlic" one being less hot. but, it's been a while since i've had it.
There is garlic in the green top so all I can guess is that the garlic flavor has more.
Add to ketchup for a chili ketchup sauce, great on omelet rice dishes.
Straight up in or on tacos, burritos, quesadillas, tamales, or anything Mexican inspired.
Pretty good to kick up the flavor on pizza.
On hot dogs, hamburgers, as a meat or steak sauce, in soups or stews, on noodles, rice, as a dipping sauce for different veggies like steamed broccoli or cauliflower, carrot sticks, cucumber spears, etc
On eggs of any kind.
In stir fry.
Add to different salad dressings.
Or just about anything...........
Stick the green nozzle down inside the filling of your develed eggs, squirt about 1/4 teaspoon right in the middle, mmm mmm I call them rooster eggs (wash the green nozzle when you done, duh!)
I like it on mac-n-cheese, and also to use as a dip for grilled cheese (but the chili-garlic sauce is spectacular for the latter!).
I call it Rooster Sauce, easier to say and most descriptive of the label. I like it on virtually everything. I cannot imagine scrambled eggs without a few shots of the elixir. Funny how the mainstream grocers sell a medium bottle for 4 bucks and the Asian markets sell the same size for 99 cents.