Love me some Sriracha! It’s not just spicy for spicy sake, its got a great flavor. I love it by itself on corn chips. I also mix it with ketchup for dipping fries in. It’s also great for mixing with honey to dip chicken tenders and egg rolls in. Great stuff.
I make my own when my chili plants produce well enough to let the fruit ripen all the way to red. I remove most of the seeds, and use a bit more brown sugar and Thai fish sauce than the recipe calls for, which produces a Sriracha that I can slather on as thickly as ketchup.