Filed Under: Cesar Guadamuz, recipe, Sriracha

Hail to the king, baby

Sriracha is technically a sweet Thai paste, but it’s best known in the U.S. as Tương Ớt Sriracha, a hot, oily variant sauce produced by Huy Fong Foods. Huy Fong was founded by innovator and friend to humanity David Tran, who is not Thai but Chinese by way of Vietnam by way of awesome by way of hot sauce. And we’ve compiled ten great uses for his spicier version.

I once heard a story about a girl so obsessed with Sriracha that she went from putting it in her soup to adding it to cereal (good morning!) and even ice cream (swirls!). Sriracha enthusiasts (yep, it has its own culture) swear that the powerful sauce is cuisine’s most versatile condiment.

If you’ve not suffered/savored its kick, stop reading right now and check your local market for the rooster-red bottle with a green top. Now that you’ve gotten your paws on this magic elixir here are ten ways that you can enjoy your Sriracha:

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In Chili
Nothing says, I’m a man like a large, steaming bowl of chili. And nothing says I am a man’s man like a large, steaming bowl of chili splattered with a ridiculous amount of tear-inducing Sriracha. Show your friends you’re the pope of Chilitown by adding more heat!

In Lieu of Ketchup
Go ahead, gambler, try it. Replace ketchup with Sriracha and you’ll find yourself hootin’ and hollerin’ with every bite. Your burger? Sriracha. Your hot dog? Sriracha. Fries? Sriracha. Pasta? Sriracha. Your scrambled eggs? Sriracha. Your meatloaf? Guess, what, Sriracha!

Avocado is the anti-Sriracha, though it also makes everything tasty.

On Oysters
OYSTERS! We love oysters! Now, replace the cocktail sauce with Sriracha and feel the tickle down the back of your throat. Sriracha makes for a memorable pairing to the sweet-and-briny oyster. Can’t commit? Add a few dashes of the red juice to your cocktail sauce. But we prefer to switch it altogether to take your oyster from great to kick-ass. Also great with shrimp.

In Deviled Eggs
Admit it, you love deviled eggs. That century-old dish is the first thing to go at stuffy adult parties. Next time you’re attending one of those stuffy adult parties that calls for a dish and an expectation to act your age, add a bit of Sriracha to the egg yolk mix and your deviled eggs will become devilishly delicious.

On Sloppy Joes
What’s that red stuff on the Sloppy Joes, they’ll ask. Sriracha, you’ll say. “WHARARHGAHRGHRHH!” they’ll reply as it hits their unprepared tongues. “Excellent…” you’ll murmur, tenting your fingers villainously, “The conversion process has begun.”

“Yum,” they’ll conclude before turning to others and coaxing them, “Join us…”

In Ceviche
All you need to know is this: ceviche is awesome and Sriracha is awesome; just pair the two together and you will be ingesting double-awesome. Plus you have to figure whatever makes Sriracha tasty will help kill whatever the lime juice missed.

It gazes at you, like a mirage upon the desert.

In Bloody Marys
Yes, in Bloody Marys. In friggin’ Bloody Marys. But careful how much Sriracha you add to the classic cocktail unless you want your Bloody Mary to become a seriously bloody Bloody Mary. Hear ye, hear ye, I officially rename the Srirached-Bloody Mary a Massacre Mary!

Sorbet. Yes, Sorbet.
Look, we all know you’re an adventurous foodie. It’s clear that you’re an experimentalist. A teaspoon of Sriracha in your sorbet mix (preferably raspberries, mango or strawberry) will earn you some cool points.

In Your Cupcake Frosting
This is NOT a joke. I am 100% serious. Just trust me on this one.

As a Practical Joke
Go to town with it, you merry prankster. No tips needed because we know your creativity is as boundless as the Sriracha is red. Your friends will hate you for it…unless you happen to pull a fast one on someone who is a Sriracha enthusiast. In which case, you’re lame. One caveat: do not put in anyone’s contact solution. That’s going too far, you maniac.

There you have it folks! Sriracha; the fruit of life. Sriracha makes the world go ’round. Just a spoonful of Sriracha makes the medicine go down. All you need is Sriracha. April Sriracha brings May Sriracha. Poppa’s got a brand new Sriracha … Basically, I can see Sriracha from my house!

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JennBocian.com

Cesar Guadamuz recognizes that Sriracha is a gateway condiment to the really heavy stuff like the Bhut Jolokia chili pepper. But he assures you that he’s got it all under control and promises to stop if it ever gets out of hand. Do you share Cesar’s Sriracha addiction? Let him know on Twitter @LetCesarSpeak.

Cesar last tasted this kind of hotness when he rounded up the Six Female Musicians You Should Be Listening To–>