Cooking with Sriracha

I have had a major realization, I love condiments. I recently shared my  discovery of a Belgium spread made of cookies and now I am back to tell you about one of my all time favorite sauces, sriracha.

Sriracha, named Bon Appetit’s ingredient of the year, is a Thai hot sauce usually made with chili peppers, distilled vinegar, garlic, sugar and salt. Also known as “Rooster sauce” due to the distinctive bottle often seen on the table at Asian restaurants, there are several varieties of the sauce available and can be found in almost all major supermarkets.

For my recent birthday my husband gave me a new cookbook entirely dedicated to the red hot awesomeness aptly called, “The Sriracha Cookbook.” The recipes range from ideas that sound natural such as “Devilishly Hot Deviled Eggs” to ones that are a bit harder to imagine like, “Peach-Sriracha Sorbet.” Since I already add sriracha to almost everything I eat, most of the recipes sound delicious to me.

I am particularly excited about  the recipes for “Five-Alarm Lentil Soup,” “Piquant Pulled Pork” and “Bacon-Sriracha Cornbread” to name a few. If you are shy about adding heat to your food try mixing sriracha with ketchup to add a little kick. I can tell you it adds an amazing zip.

The book has  a recipe for making your own sriracha but I will probably be sticking with the store bought. It is so good I am not sure how I could improve upon it. I would suggest getting the kind with less sugar. It is hotter but a great way to add flavor to your food without any guilt. You can pick this book up for yourself here!