Been using it for years. Use it straight as steak sauce. A few squirts makes Ramen noodles into a delicacy. Even good on bland vegetables like squash and zucchini (especially after exhausting other ways to make them when in season).

Ding! Ding! Ding! I had some other Sriracha and they were all crappy. Can't beat the original when making spicy ahi poke.

"Teriyaki marinade such as Kikkoman."..Neighbors down the street when I was growin up used to BBQ steak every Friday night... and that Kikoman is what the Mrs G would marinante them steaks in. So I startd usin it too, so that musta bin about 45 years ago now.

The best teriyaki is home made, with real ginger, sugar, "shoyu" etc. I have a recipe around somewhere if anyone wants it.

Then there is La Victoria Ranchera Sauce and now Pico Pica Hot Sauce...that I just slather on my mex food...that stuff also goes back to my yuth.

For whatever reason, the man who originated the stuff did not copyright the name and is OK with other people making sauce and calling it Sriracha. So people do exactly that. I've bought a version at Whole Foods that I think is even better than the original, a bit hotter, a bit more flavor. It's all great stuff.

Tapatio for me.

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That stuff has gots too much SALT for me now...have to watch the SALT ass youse gets old. Sugar and Salt are what ya gotta watch along wid the white flour as they is killas . You yungins should start watchin them now souse when ya get old ya can still tolerate them.

I use it in a sauce beneath pan seared scallops or grilled prawns.

Mayonnaise
Sriracha
Juice of half a lime
Chopped cilantro

I became a franchisee of a national chain who's motto is something about having an excess of good stuff. We start construction later this year, and it's going to be a rather large store in an area that has a higher than normal income.

One of the things that I am obsessing about is finding items that will fit in my 20% flex space that is up to my discretion. I think chocolate, truly fine pasta, bagged coffee, and hot sauce are things that become addictive, and will increase trip frequency.

So I am actually very very interested in what hot sauces would be good for those who need to cut back on salt or sugar.

I'm thinking that gluten free is way served already elsewhere and maybe is not a fit for me. Gluten free is everywhere.

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i'm stumped. but GOOD LUCK. i'm excited for you.

back to Sriracha. i made a batch. it was super tasty but so friggen hot. too hot for my wife and she had it "disappeared".

Sambal. is even saltier than Sriracha. i kinda thing they make a less salty version of sambal, blend it, strain it..and sell it to us as a totally different product. i'm onto that guy.

yeah, Sriracha is pretty good, welcome to the 1980's

I like Cholula better than Tapatio

I would be interested in that recipe.

Please post.

Will do. The recipe is at least 100 years old that I know of. I'll see if I can dig up the picnic photos that go with it, and a story of how it was created.

You can also try it in beer form.
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I bought two bottles of that... Drank one and still have the other one. It was ok. Actually better when it was warm. Didn't have that much pepper flavor, just had a burn as it went down.

Keep your eye out for Mother-in-Laws Gojujong (sp) for that. It will NOT disappoint.

Oh yeah, a staple in my kitchen.