Today I'd like to talk about my best friend. It's neither a he or a she, but it's hot and sassy, and its name is Sriracha. Here's the synopsis about Sriracha from Wikipedia.
Sriracha sauce From Wikipedia, the free encyclopedia:
Sriracha (Thai: ศรีราชา, Thai pronunciation: [sǐrātɕʰā]) is a type of hot sauce, named after the coastal city of Si Racha, in the Chonburi Province of central Thailand, where it was possibly first produced for dishes served at local seafood restaurants. It is a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. In Thailand the sauce is most often called sot Siracha (Thai: ซอสศรีราชา) and only sometimes nam phrik Siracha (Thai: น้ำพริกศรีราชา).
Traditional Thai Sriracha sauce tends to be tangier, sweeter, and runnier in texture than non-Thai versions. Non-Thai sauces are different in flavor, color, and texture from Thai versions. The Huy Fong Foods brand ("Rooster Sauce") dominates in the USA.
Anyway, I'm going to be very honest, I love Sriracha and I don't think I want to live without it. I add Sriracha to almost everything I eat...pizza, hamburger, sushi, cinnamon roll (I'm kidding about the cinnamon rolls), eggs, and et cetera. If you don't believe me, try it for yourself. Start out a little bit first to see if you can handle the heat. The more you eat, the hotter it gets. Sriracha can be found at most grocery stores nowadays. If not, an Asian store would be your best bet. Trust me, give it a try and you'll find your new BFF.
Sriracha sauce From Wikipedia, the free encyclopedia:
Sriracha (Thai: ศรีราชา, Thai pronunciation: [sǐrātɕʰā]) is a type of hot sauce, named after the coastal city of Si Racha, in the Chonburi Province of central Thailand, where it was possibly first produced for dishes served at local seafood restaurants. It is a paste of chili peppers, distilled vinegar, garlic, sugar, and salt. In Thailand the sauce is most often called sot Siracha (Thai: ซอสศรีราชา) and only sometimes nam phrik Siracha (Thai: น้ำพริกศรีราชา).
Traditional Thai Sriracha sauce tends to be tangier, sweeter, and runnier in texture than non-Thai versions. Non-Thai sauces are different in flavor, color, and texture from Thai versions. The Huy Fong Foods brand ("Rooster Sauce") dominates in the USA.
Anyway, I'm going to be very honest, I love Sriracha and I don't think I want to live without it. I add Sriracha to almost everything I eat...pizza, hamburger, sushi, cinnamon roll (I'm kidding about the cinnamon rolls), eggs, and et cetera. If you don't believe me, try it for yourself. Start out a little bit first to see if you can handle the heat. The more you eat, the hotter it gets. Sriracha can be found at most grocery stores nowadays. If not, an Asian store would be your best bet. Trust me, give it a try and you'll find your new BFF.
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