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uses for sriracha??

I bought a bottle and am not sure what to do with it. I tasted it straight out of the bottle and found it to be HOT. Like drink a glass of water hot.

I added a tbsp to the marinade I made for skirt steak (chopped garlic, Montreal steak seasoning, olive oil, and lime juice) and the meat was good, but I think the lime cooled down the sriracha.

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  1. Add to mayo and use it as a dip for fries or in place of regular mayo on a steak sandwich.mmm.

    1 Reply
    1. re: mmerino

      That's a big 10-4! We use sriracha-mayo as a dip for all kinds of things.

      1. I hear you, but Sriracha is by no means HOT to most who imbibe into hot sauces, It's basically a gateway spicy condiment. Use it as a seasoning,mix with mayo and sour cream for a spread or dip... the sky's the limit and there are so many treads on the use of this great sauce.

        9 Replies
        1. re: Duppie

          Maybe I'm a wimp, I don't know. I just tried a bit of it on the end of my finger and was very surprised at how hot it was.

          1. re: Njchicaa

            The heat is greatly diminished when mixed with foods but compared to other Asian style hot sauces it's quite tame. You'll get used to it and then relish the endorphin high.

            1. re: Njchicaa

              IMO sriracha is pretty hot compared to most other hot sauces out there, but it's usually fine in moderation when mixed with food. I think the best affinity for sriracha is with Chinese food.

              Other than squirting straight onto food, the first thing that comes to mind is mayoracha. Sriracha and mayo mixed thousand island style. If you're feeling crazy throw in some chopped japalenos. Otherwise you can stick with pickles.

                1. re: Duppie

                  I guess I'm comparing it to standard hot sauces like franks, cholula, or even tabasco, yeah.

                  1. re: joonjoon

                    Oh OK...they are more seasonings that hot sauces IMO since they add more of a specific taste {mostly vinegar} than any actual heat.

                    1. re: Duppie

                      Just curious..what do you consider "hot sauces"?

                      1. re: joonjoon

                        My own and some brands from the Caribbean that has the right balance of heat and more importantly flavor. We had Scotch Bonnet and Habanero bushes in the garden and ate them right off the tree as a child. I can't anymore but still have a decent tolerance for heat. If you can get to a Caribbean grocery, try Matouk's Calypso sauce...hot but not overly so.I cook with Sambal Oelek, and pickle whole Thai Bird peppers for dips and stir fry.

                        1. re: Duppie

                          Duppie! Ha ha! (... a Jamaican Patois word of Northwest African origin meaning ghost or spirit.[1] Much of Caribbean folklore revolves around duppies. Duppies are generally regarded as malevolent spirits.)

                          I grow chineses too, but I could never eat them off the bush!

          2. What can you not use it for? If it's too spicy straight up, mix it into other ingredients. I make spicy mayo out of it. It does wonders in a dressing for macaroni salad. Use it as the base for homemade sloppy joes and chilimac. Try a little bit spread on your grilled cheese. Mix it into ground beef to give meatloaf a kick. It is a very versatile condiment and while it might seem blazing on its own, it plays well with others and fades into the background.

            1. We use it in everything. Mix into the egg mixture for omelets. Squeeze into soups and sauces for a little kick. Works well with sourcream, yogurt and mayo. Use it as a bright garnish on plates for people to choose their heat level.

              1 Reply
              1. It goes with everything! It's a table sauce for me that I add anytime I need some spice. I especially like it in Western and Asian soups, but I add a squiggle to creamy, cheesy, or otherwise rich stuff that I can't handle without some kick. Definitely makes a great dipping sauce or sandwich/burger condiment when mixed with mayo.

                1. It's great in so many things. Add to spaghetti sauce. Deglaze a pan seared chicken or duck pan with some marmalade and a squirt of sriracha.

                  1. When I get take out Chinese food that is not very spicy (when I asked for it to be extra spicy), I always add a couple of shakes.

                    1. Twist cap open. Open mouth. Point spout at mouth. Squeeze.

                      1 Reply
                      1. re: joonjoon

                        That is the behavior of a hardcore chili-head. I love heat but I'd never think of doing that.

                        I use it mostly when I make stirfries or when I order takeout and it's not spicy enough. My go to hot sauce is regular Tabasco.

                      2. I use it in pretty much everything that involves a sauce component with a need for spice. It's incredibly versatile.

                        Some nice places to include sriracha: Emulsified sauces (hollandaise, bearnaise), mayo dips, sour cream dips, creamy tomato sauces, baked beans, bbq sauces and marinades, maple syrup or honey based sauces/marinades, southeast asian curries, homemade ketchup, mixed into sausage meat, pickling liquid, mixed with melted butter for a wing sauce... the list goes on and on.

                        1. I like to put it in any kind of asian veggie stir fry that can use a bit more flavor. It's so much better than just dumping on more soy sauce.

                          1. Mix it with Ketchup if it too hot. I mix them together and then dip veggies, tofu, proteins, into it.

                            1 Reply
                            1. re: GraceW

                              I love mixing it with ketchup. I usually put a couple of tablespoons on the side of baked chicken, fried chicken or steak and dip the meat in before each bite.

                            2. I had some on my scrambled eggs this morning. I also mix it with mayo (as many others have suggested) and put it on just about any type of sandwich. It's also amazing on take-out pizza and on baked potatoes with sour cream.

                              I once was hungry with only canned cream-of-chicken soup in the house. Although I generally find canned cream-of-chicken soup to be disgusting, I squeezed in some sriracha and it was lunch.

                              1. A squirt of sriracha is awesome in a stir-fry--even my heat-adverse husband likes it. I've also done sriracha mixed with heavy cream and dill pickle relish as a kind of supercharged thousand island dressing.

                                1. i add it to this (the batter)-
                                  btw, if anyone does make this, i do greatly suggest bumping up the salt. i've tried a variety of cheeses and it comes out bland if you don't add more salt. adding sriracha bumps up the taste in a good way.

                                  i must admit though, i too find it hot. i'm not someone who would ever get their pic up on the walls of orochon ramen. but, i do like it. i like mixing it with the chili garlic sauce (if you're having roaster brand) and eating it with pho broth, putting lil dabs on vietnamese soft rolls, or with french fries.

                                  there is a sriracha cookbook, but no clue if it's any good.

                                  1. As posted above, it's great with a lot of things - most of which have already been mentioned.
                                    One that hasn't yet, is mixing with a little butter for corn on the cob. Lately I've been wondering if I'll ever be able to have my corn any other way

                                    1. I mix it with ketchup and use it on fries. I also add it to ramen for a little extra flavor, make lazy homemade fried rice with it using old rice, eggs, whatever leftover bits of meat and veg I have in the fridge and a squirt of sriracha at the end. It's also good in beans or black eyed peas over rice or cornbread, mixed into polenta, or mixed into barbecue sauce when I make pulled pork.

                                      We got through a fair amount of the stuff at my house. Obviously.

                                      1. Add 1 tbs sriracha to 2 tbs vodka. Serve in a shot glass. Have a contest with yr friend on who can do the most sriracha shots in a minute. Feel like a champion.

                                        I may or may not have done this in college.

                                        2 Replies
                                        1. re: luciaannek

                                          Or a more delicous Prairie Fire - normally tequila and a dash of tabasco!

                                          1. re: luciaannek

                                            What a totally absurd and fantastic idea. I think I could plan a whole party around this "signature cocktail."

                                          2. I use it as a way to wake up tuna salad. I just add it until I get the reddish pink color and enjoy! But like everyone else says, what isn't it good on?? Especially eggs though.

                                            1. Somebody here on Chowhound defined sriracha as "Hipster Ketchup"- who was that? I lol every time I think of it.

                                              1 Reply
                                              1. re: EWSflash

                                                that is awesome! Unfortunately that has more than a ring of truth. Doesn't change how much I like it though

                                              2. I haven't done this in a while, but a favorite junk food treat of mine is to cook a bag of Trader Joe's vegetarian pot stickers in a skillet, then eat them with low-sodium soy sauce and Sriracha. Not health food, but awfully tasty.

                                                1. It's pretty great for keeping people away from your food: http://theoatmeal.com/comics/sriracha

                                                  1 Reply
                                                  1. re: lpmcgill

                                                    lpmcgill, you beat me to it! I was just going to post that link.

                                                    And as others have said, Sriracha and eggs are a perfect combo. I like to run a line of Sriracha down the middle of a breakfast burrito to make it sing.

                                                  2. Make a quick Mexican grilled corn with mayo, lime, and Sriracha. Also great in Cole slaw with cider vinegar, mayo, and honey. It is just a natural with anything that has mayonnaise in it. It is good on fries or chips. It is good on eggs. It is good, it doesn't seem particularly hot, more sweet and a little smoky. I am not as avid as others are for using it to "perk up" dishes as it has a pretty pronounced flavor and I find cayenne or pepper flakes less intrusive.

                                                    1. Thai Style Peanut Dipping Sauce

                                                      4 Tbs peanut butter
                                                      2 Tbs vegetable oil
                                                      4 Tbs soy sauce
                                                      4 Tbs granulated sugar
                                                      4 tsp distilled white vinegar
                                                      1 tsp sesame oil
                                                      2 tsp sriracha sauce (or other red pepper hot sauce)
                                                      1/4 tsp ground coriander

                                                      Mix ingredients well. Serve over pot stickers, steamed
                                                      rice, Asian Noodles etc.

                                                      1. I like to toss it with raw shrimp in the shell and cook them up - either on the stove or the grill.