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What To Do With Sriracha

2013 May 29


Ok friends, you know how I feel about comments and I really need some on this one.

I just bought my first bottle of sriracha.

Yes, my first. Shocker, I know. But please keep in mind that I essentially only learned how to boil water a little over a year ago…

And now I have no idea what to do with it.

Gwyneth Paltrow highly recommends mixing it with vegenaise for a dip and/or burger, sandwich spread.

Sounds good.

But I can only dip or spread so many things.

Everyone else says “put it on everything!”

I heard the same thing about Trader Joe’s cookie butter and never ended up putting it on anything.

I need some specifics here.

Do you do sriracha? Where? How? When?

Please share in the comments — before my bottle gathers dust!

19 Responses leave one →
  1. Kate Ann permalink
    May 29, 2013

    We use it on Chinese food. I mix it with vinegar and soy sauce for a potsticker sauce.

  2. May 29, 2013

    I wish you’d asked before you bought it–my husband and I were just talking about how we don’t get the point of sriracha. I put a bit of it in with regular ketchup for eating french fries, but now that we have spicy ketchup I don’t even do that.

    Cookie butter, on the other hand, I can help you with. Put some in vanilla ice cream–just drop a couple of spoonsful in there. You can also spread it on crepes, or make blondies with it, or Rice Krispie treats, or…

    Sometimes I feel like I could be a consultant for people who “just can’t seem to gain weight.”

  3. stella permalink
    May 29, 2013

    I use it in asian style soups to give it a kick. Also use in BBQ marinades.

  4. May 29, 2013

    Check out this Bon Appetit slideshow… one of my favorite resources for one of my favorite condiments!
    Love your blog!

  5. May 29, 2013

    There is an entire cookbook dedicated to this stuff. I bought it for my bf, who goes through it like it’s her job. I like to toss a handful of arugula with a little bit of evoo and salt and peper. Fry an egg (which is an art in itself to do it right). I actually pinned something about how to fry the perfect egg and it really works! Slice up an avocado. Layer it all up. Start with your arugula mixture, top it with the egg, top it with avocado, sprinkle it with sriracha. If you want to take it a bit further, sandwich everything mentioned above in an english muffin. Bon appetit!

  6. May 29, 2013

    I feel like you are either really into, or could care less. In our house, it is on the table pretty much every night. Use it instead of any ingredient that adds heat to a recipe (cayenne, tabasco, crushed red pepper).

    My husband makes a special sauce out of mayo, sriacha, and ketchup and puts it on burgers. I like to make a cold noodle salad with tahini, sraicha, rice wine vinegar, sesame oil, lime and soy sauce. All to taste.

    Add to hummus or guacamole. We also eat a ton of artichokes, for a dipping suace I mix light mayo, sriacha, and sesame oil. All really yummy. Hope this helps! Love your blog.

  7. May 29, 2013

    For an easy work lunch, I buy a can of Amy’s Split Pea Soup and add baby carrots and loads of sriracha. But, honestly, I eat the stuff with EVERYTHING.

    Would be so flattered if you would check out my blog:


  8. Jess permalink
    May 29, 2013

    I put it on anything Asian, on tacos, in my spaghetti, on eggs (esp fried egg sandwiches) and literally every day on crackers and cheese. I’m addicted.

  9. May 29, 2013

    I just got some too!! I was at Trader Joe’s and they had this combo of seasoned potatoes with the Srirachaas their sample. It was sooo good that I bought both, and my husband requested them for weekend brunch with eggs like three weeks in a row. Try it! Oh, and I love it in Asian soups too.

  10. Natalie permalink
    May 29, 2013

    It’s AMAZING on pizza, believe it or not. I add it to my chili while I am cooking it to add a little bit of extra zing. Another favorite way to use sriracha is to cook mushrooms in some tomato paste with red wine, and add sriracha to add one more layer of flavor. Like other commenters said, it is great with virtually any kind of Asian food; I particularly like it with lo mein. It give sa very different flavor if you cook with it versus adding it to your food after the fact. If you aren’t a huge fan of it “straight,” throwing it in soup or a vegetable and cooking it a little bit makes the taste more of a slow burn than the chemical burn feel that some people get from it.

  11. Lindsay permalink
    May 29, 2013

    This is a great salad (perfect for a weekday lunch)

  12. May 29, 2013

    Oh I LOVE sriracha! It’s great with eggs (is that weird? haha) It’s also great to marinate chicken – add some to a baggie with some olive oil and herbs and it gives the meat a little kick!

  13. May 29, 2013

    I like to mix it with ketchup for a spicier dip for my fries / burger / everything. I also use it when making fried rice, and I also mix it with my soy sauce and fresh grated ginger to dip my sushi into. The possibilities really are endless!

  14. May 29, 2013

    I’ll confess to dipping everything in the mayo-sriracha mix. I use it to top burgers (especially black bean burgers) and other sandwiches. Seriously, on eggs. Or even better, bacon-egg-cheese on roll sandwiches. I drizzle it on any asian food, like a brown rice and tofu bowl, the kale fried rice from GP’s first cookbook with stir fried chicken. It’s totally addictive….and fewer calories than cookie butter.

  15. Faby permalink
    May 29, 2013

    So, I think all of your other comments have covered it. But I am definitely a big fan. I put in on most things. Over fried eggs, any Asian style meal, great for dipping chicken or fries, even over spaghetti. I love spice and only used to use Tapatio but this is pretty much all I use now. Drives my husband a little nuts 🙂 enjoy! Let us know if you find a favorite dish to use it on 🙂 xo

  16. June 2, 2013

    I’m addicted to the stuff… two recent favorites:

    (1) Garnish deviled eggs
    (2) Drizzled on top of sliced avocado on a piece of toast.

  17. Sarah permalink
    June 10, 2013

    I like to put it in Asian foot, especially Thai and Vietnamese. I know a lot of people who like to lace pizza and breakfast dishes (think potatoes, eggs) with it.

  18. June 10, 2013

    My husband can’t have many spicy things so I tend to cook a little more bland than I like then compensate with this on my own portion. I love putting it on quesadillas (especially with black beans), grilled chicken, on sandwiches, or stirred into sauces. I always add a little squirt to my homemade bbq sauce, homemade mac and cheese, or even some salad dressings. It’s yummy!

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