Hot Highlights From the First-Ever Sriracha Festival

Los Angeles Times ^ | October 28, 2013 | Jenn Harris

[latina4dubya]

omgosh—you guys are teasing me! making me hungry! i know where i am going for lunch tomorrow... and thank you for the recipes and cooking tips! i will try this weekend...

[mylife]

It is a classic combo, fast and simple.

[latina4dubya]

I can’t stand the chipotle Tobasco.

i love heat in my food... but i do not care for the flavor of chipotle... too smokey for my liking...

[mylife]

You can’t go wrong.

[mothball]

Put some in my homemade chili tonight. I love mixing it in a Vietnamese Bun bowl. My wife and I wear that stuff out.

[nickcarraway]

Which place?

[MarkL]

I don’t think I have heard of it

It's got a very fresh red bell pepper taste, but it's WAY HOT!

About 4 drops in a can of V-8 juice is really delicious!

Mark

[Aut Pax Aut Bellum]

Love it on scrambled eggs. Sandwiches too.

[Dead Corpse]

Y’all are making me hungry...

[JoeTheGeorgian]

Sriracha is the best thing EVER. And according to the bottle, it goes great on EVERYTHING. I have tried it on just about everything, too.

[Rebelbase]

My kids call it cock sauce.

[Eaker]

Good stuff!

[rightly_dividing]

I have two Ghost pepper plants in full bloom for the first time. One looks just like a bhutt jolokia, but the other is a smooth, red pepper look. Do you think it may be Naga Jolokia?

[TigersEye]

It's quick heat with some Velveeta for chips and usually with some tomato/onion salsa as well. I use it as the sauce for tacos but it's not the sole seasoning in them either. After years of adding my own spices to the grnd beef for tacos I've found that McCormick's is as good or better and much easier. Or I put a flour tortilla on a baking sheet with onions, cheese, sour cream and whatever else sounds good with Sriracha for spice and make a Mexican pizza for a snack.

I don't know if that's using it as a condiment or cooking with it but it works. I have a few other hot sauces, like red and green habanero and chipotle, and use them all similarly. I guess I do use them as a condiment on fried potatoes and onions as well as eggs sometimes. And then there is stir fry but I have some Asian garlic & chile paste for that as well.

All of which is only scratching the surface because for real Mexican dishes the heat and flavor start with whole dried or frozen roasted chiles both red and green. Also good in stir fry.

I have a feeling I know where dinner is going tomorrow. I just realized it's been a little bland lately. lol

[BlessedBeGod]

I just bought my second bottle of Sriracha . I don’t know how I ever lived without it!

[Sarajevo]

I usually add about a tablespoon of that to my kimchee before fermenting. It’s great!

[Ransomed]

All that sounds good to me! Besides making dipping sauces for won-tons, stir fry sauce, and other Asian sorts of things I’ve use it in your tomato-type gravy/sauce, clam sauce, beef stew, brown gravy for pot roast. It adds a heat with some tangy flavor that stays in the background when you put heat to whatever you happen to make. In my experience, it will stay tasetefully in the background with whatever as long as you don’t go hog wild.

Freegards

[ViLaLuz]

A staple in the Asian kitchen.

[TigersEye]

I’m going to have to bookmark this thread in the ‘recipe’ folder. Thanks for some very good ideas. Must be time for a snack right now! :-)

[Washi]

Why do I never find out about these things in time to attend?

You and me both.

I love Sriracha. I carry a bottle in my truck for when I decide to get take-out for lunch.