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Aug 16, 2011 05:15 PM

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 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