A few years ago as I was shopping on the Asian aisle at Brookshire’s, a clear squeeze bottle decorated with a bright green top and a rooster on the label caught my eye. I was looking for the usual ingredients to stir-fry for my family that night when I noticed the cool bottle and its unusual name: Sriracha Sauce. You pronounce it “sir-ra-cha,” which comes from the coastal city Si Racha in Thailand.
I’ll try most anything at least once, so I brought the bottle home and thought we would give it a taste. I would be lying if I said it didn’t take some trial and error before I discovered how deliciously addictive this sauce is for me. I now find reasons to add it to everything from burritos and pizza to burgers and Chinese food!
Sriracha Sauce, or “Rooster Sauce” as it is known by its cult-like followers, is basically a puree of sun-ripened chiles, along with a fairly strong garlicky flavor and a little hint of sweetness. It definitely packs some heat, which is why you need to play with it a while to find your sweet spot.
Start with just a little, maybe adding it to your mayonnaise or ketchup to kick them up a notch. It is fantastic mixed with soy sauce for Asian dishes, and I love mixing it with grilling spices to make a wonderful paste for smoking brisket and pork butt. I even add it to my spaghetti sauce, deviled eggs, and Bloody Marys!
The more I have researched Sriracha Sauce, the more I realize that the sauce is the secret ingredient in not only my kitchen, but many popular chefs across the world. There’s even a cookbook out now completely devoted to the sauce.
To help you get started, try this delicious Honey Sriracha Glaze for your favorite grilled meats:
Honey Sriracha Glaze
1/2 cup honey
2 tablespoons soy sauce
2 tablespoons ketchup
4 teaspoons Dijon mustard
2 teaspoon Worcestershire Sauce
2 teaspoons apple cider vinegar
1 to 2 teaspoons Sriracha Sauce