A few years ago, it was the mispronounced hot sauce one might find on the compact tables in Chinatown. Now Sriracha’s reach has EXPLODED, surfacing across the board on glorified, five star menus to Subway — yes, that Subway.
Case in point: there’s something undeniably pleasing about Sriracha that makes us want to put this stuff on (almost) everything! All the more reason to try this recipe for Homemade Sriracha [above] – red chili peppers, distilled vinegar, garlic, sugar and salt. The sauce will thicken when cooled…be sure to refrigerate!
Some restaurant analysts believe the next sauce to experience a “Sriracha-like” boom in popularity is Harissa, a spread of dried chiles, garlic, tomatoes, caraway, paprika, coriander, and olive oil that’s as common as ketchup in Tunisia. Still largely unknown to mainstream America, Harissa has a flavor profile that is both spicy and familiar. Fact is, U.S. consumers can’t get enough of spicy foods:
Like Sriracha, Harissa is also versatile and can work in a wide variety of applications. Perhaps a Harissa Chicken Melt at a certain sandwich franchise isn’t so far off! 😉
For now, let’s stick with our sure thing…
ketchup : brown sugar : apple cider vinegar : Sriracha chili sauce : light soy sauce : cumin : chicken wings
butter : crunchy peanut butter : sugar : brown sugar : Sriracha : eggs : vanilla extract : flour : baking powder : salt : baking soda : granulated sugar