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  • Sriracha is too sweet, give me some of that old Sambal savory hotness
  • Just had some Sriracha and Aloha Shoyu soy on potstickers today. I could of ate big pile of those things. Tasted soooo good.
  • If you use Sriracha sauce on a burrito, you're doing it wrong.
  • Could be inexpensive if you grow your own peppers, or have a good farmer market in the summertime.

    I like the bottle stuff.

    Here's a good application for homemade stuff you could jar and give as gifts this holiday.

    Sriracha Salt:
    1/2 cup of kosher salt.
    5 tsp of Sriracha sauce.

    Mix that together until well coated. Heat the oven to 200 or the lowest setting.
    Put the salt mix on a sheet pan with foil. Put in the oven...turn off the heat. And let it dry overnight.
    Put in a plastic bag and smash the clumps back up to 'salt' crystal consistency.

    Use for salting the rim of a glass for a bloody marry, or a finishing salt on deviled eggs, salad, fish, etc.
  • Cyberluddite: If you use Sriracha sauce on a burrito, you're doing it wrong.


    Says you. I use it on all kinds of stuff. A bottle per burrito is wrong- use something else if you are just going for heat and not flavour, subby.
    A whole bottle ? wtf ? ( i buy the foodservice sized one)
  • By the by- your blog sucks. If you are going to put out a recipe, dont clog the front end of the @click here for the real thing with a bunch of pictures. Those folks who can and do make things from scratch dont need to see how good you are at taking pictures. But then, you knew that, didnt you ?
  • The problem with sriracha is that it's too sour. The heat level is nice, but it's too much of a flavor shocker for use in things that can't stand a little tartness.

    optikeye: Sriracha Salt:


    Now that sounds like a great idea.
  • Sriracha cannot possibly get expensive.

    Pickapeppa sauce, now that can get pricey. I'll take a recipe for that any day.
  • Why not link to the actual recipe, instead of a link to a link of the actual recipe?

    Link

    Get your act together, subtard.
  • optikeye

    Here's a good application for homemade stuff you could jar and give as gifts this holiday.

    Sriracha Salt:
    1/2 cup of kosher salt.
    5 tsp of Sriracha sauce.

    Mix that together until well coated. Heat the oven to 200 or the lowest setting.
    Put the salt mix on a sheet pan with foil. Put in the oven...turn off the heat. And let it dry overnight.
    Put in a plastic bag and smash the clumps back up to 'salt' crystal consistency.

    Use for salting the rim of a glass for a bloody marry, or a finishing salt on deviled eggs, salad, fish, etc.

    Wow, that actually sounds good
  • DIY cock sauce?

    Don't need a recipe for that.
  • wtf is this siriracha sauce stuff and why has nobody ever offered me any?
  • TheSwizz: DIY cock sauce?

    Don't need a recipe for that.


    Hell, that's the only recipe most farkers have memorized...
  • FTA:

    Once it's done, it'll keep in your fridge for up to six months, for you to whip out during house parties and say, "Behold! Look what I have created,



    // too lazy to make tom hanks/cast away "Look what I have created, I have made fire" photoshop with sriracha".
  • Cyberluddite: If you use Sriracha sauce on a burrito, you're doing it wrong.


    BTW...came here to say this. Sriracha is a completely WRONG flavor for Mexican food. Maybe I'm biased from growing up so close to the border with plentiful and incredibly delicious Mexican food everywhere, but it's just not the right taste.

    Now I used to eat Sriracha on just about everything else coontil it started giving me HELLISH heartburn for some reason). Of course I can down half a bottle of El Yucateco green habanero sauce on a tuna sandwich with no issue at all. Weird how the human body works sometimes...

  • Cyberluddite

    If you use Sriracha sauce on a burrito, you're doing it wrong.

    Riiight. Because Peppers, Garlic, Salt, Sugar and Vinegar don't belong ANYWHERE NEAR mexican food.


    /// diaf foodies.
  • Sriracha is sad but passable substitute when Tabasco isn't available. But then, I prefer a tangy taste to sweet.

    General ranking (depends on the food you're adding it to):
    Tabasco
    Mrs. Renfro's Jalapeno Salsa
    Some sort of Horsetooth Hot Sauce my girlfriend found at Whole Foods
    Gunslinger (some sort of local brand)
    Cholula
    Louisiana Hot Sauce
    Sriracha
    Trappey's Red Devil / Frank's Red Hot
  • Are we at the point where sriracha is passe and those who espouse its virtues are to be mercilessly ridiculed by those more well heeled?
  • Marcus Aurelius: Sriracha cannot possibly get expensive.


    No kidding if you venture down to any Asian grocery store you can pick up a bottle for around $2. Just don't look at the meat counter for what has been seen cannot be unseen.
  • So, what's all the hubbub about? Link is farked.
  • At my work, a guy was holding a tub of Sambal Oelek chili paste by the lid and dropped it all over the floor. It smelled like a small tear gas grenade was let off. The best part is, he was scooping it up and putting it back in the farking tub. Who goes that far out of their way to conserve when you have a tub of it???
  • H31N0US: Are we at the point where sriracha is passe and those who espouse its virtues are to be mercilessly ridiculed by those more well heeled?


    Nobody's ever heard of the hot sauce I like, and it's way better than Sriracha.

    /Amidoinitrite?
  • I recently tried sriracha for the first time, and it was pretty good, but not enough to go crazy about. I prefer Frank's Red Hot. I'm new to the world of hot sauces though, so I'm still exploring. Haven't tried Tabasco, for example That's next on my list. For now, I'm happy spiking my ketchup and milder salsas with Frank's.
  • Up next: do it yourself Ramen!
  • t3knomanser: optikeye: Sriracha Salt:

    Now that sounds like a great idea.


    It is. I keep a jar on the dining table for almost daily use.
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