Everyday Food Blog

Reader sriracha ideas

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I first had sriracha sauce when I was a restaurant line cook, going on 10 years ago. In the kitchen where I worked, it was obsessively guarded, but not used for any of the recipes on the menu—the cooks and wait staff just insisted on using it for staff meal and any other random snacking. Now it's clearly made the leap to mainstream, and there are as many ways to use it as there are fans. When we were working on our sriracha story for our Jan/Feb issue we asked readers, via Twitter, how they used the spicy sauce. Here are a few of the fantastic ideas we got back, what are some of yours?

Put it on pizza! @glorybeful

I put sriracha on EVERYTHING, including pizza, Chinese buns, fried chicken, pho, etc. I also like mixing it with garlic mayo. @dianasaurusrex

I use it in curry sauce when serving with prawns or oysters. @LiivLee

Mixed with a little mayo, lime juice . . . and used as a dipper for artichokes! @beccatherese

Quorn "chicken" patty, good roll, laughing cow cheese, and sriracha. Vegetarian spicy chicken sandwich. @jon_dunn

On avocado and toast! @lolibrarian

Shot generously into a big bowl of pho or other Asian soups @ChpOnsBoilWtr

A behind-the-scenes shot of the sriracha-glazed wings from our test kitchen. The recipe is in our Jan/Feb issue.

Toast with butter, sriracha and an egg sunny side up. So simple (and delicious) even I can't mess it up. @amitydharia

Mixed with aioli and yuzu (or lime) juice, spread on a beautiful piece of salmon, oven-roasted and topped with crispy leeks. @BarbarianTable

It's my ketchup. @CatBTan

Like Dexter—with fried eggs and ham! @KatieeMo

Straight into noodles. Topping on Burgers and falafels. Little squeeze for tomato sauce. And mixed into egg white omelets. @whitecreamgrey

O let me count the ways! On mac 'n' cheese, grilled cheese. Hot wings. Mixed with ranch or mayo.@SrirachaBook

In my chicken noodle soup! @TheTastress

Comments (11)

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    I love sriracha so much that I want to print out that gorgeous photo you guys used and frame it!

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    Mix it with a few tablespoons hummus and thin it out with some water/lemon juice/oil for the best salad dressing ever.

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    Your blog post last winter about making a "tea" of ginger-root, honey, lemon and sriracha has gotten me through two nasty respiratory infections. I call it the "magic potion"

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    It makes a wonderful bloody mary or Caesar!

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    mixed in equal parts with ketchup, then served with sweet potato fries.

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    I use it in a Thai soup with rice noodles, pulled pork, scallions, ginger and lots of different spices. It makes the soup!

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    I love all the suggestions! Toast with avocado and Sriracha is often my breakfast of choice -- such an amazing combo. Good call @lolibrarian! Viva la Sriracha!

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    I must admit I'm late to the fair with the sriracha. Heard a lot about it and will get some ASAP and try it. Never cared for really hot peppery stuff, but my love affair with Chipotles in adobo changed all that and has kept me quite busy adding it to everything. I know, "Chipotle is so 30 minutes ago." And I just started liking Jalapenos, too. Seriously! Pitiful, right? At least I'm making pepper progress . . .

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    Megan's Ring Sauce: 1/4 cup mayo, 1/4 cup sour cream, 1/4 teaspoon each of kosher salt and freshly ground black pepper, 1/4 teaspoon chili powder, 1 teaspoon Sriracha (or more if you like it spicier), 1 garlic clove grated on a Microplane. Mix all ingredients together in a small bowl. Use it as a dip for onion rings and French fries or dollop on burgers and fish tacos (add a squeeze of lime juice for the fish tacos). (Note: these are approximate measurements; I hardly ever measure anything, unless I'm baking. I just do what tastes/looks right.)

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    Simply mixed with canned refried beans makes a killer bean dip for tortilla chips.

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    crackers with thinly sliced swiss cheese and smoked oysters and sriracha is an amazing appetizer.

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