Have You Tried . . . Sriracha?

by in Have You Tried, July 7, 2011
Sriracha, aka "Rooster Sauce."

The fiery red sauce in the green-topped squeeze bottle is a staple in my kitchen. Loyal fans will not go near another chili sauce – it’s so popular it has its own Facebook page.

What is Sriracha?
Sriracha was developed in Los Angeles, California in the early 1980’s by David Tran. His Chinese and Vietnamese roots were the inspiration for this American-born chili sauce.

Pronounced “SIR-rotch-ah” this sauce made from chili peppers, garlic, sugar, salt and vinegar is the perfect balance of hot, spicy, tangy and sweet. Instead of just being hot, Sriracha has serious flavor that keeps food-lovers coming back for more. It even has a nickname – affectionately dubbed “rooster sauce” (the bottle dotes the image of a rooster – Tran’s astrological sign).

It seems logical to squirt this crimson sauce on egg rolls, stir-fry and noodle dishes, but save some for burgers, fries, pizza and tuna salad too. Chefs across the country consider this sauce a secret ingredient for all kinds of recipes including sauces, marinades, pate and seafood. First timers should be warned to give it a small taste first – it certainly does turn up the heat!

You can find rooster sauce everywhere from Walmart to the local fish market. Most large chain grocers keep it stocked in the Asian food aisle.

Healthy Attributes
Using chili sauce to spice up recipes pours in big flavor for only a few measly calories. Each teaspoon of Sriracha has 5 calories, 1 gram of carbohydrate, and 100 milligrams of sodium. Along with helping to clear out your sinuses, chili peppers contain capsaicin, an inflammation-fighting phyochemical.

5 Ways to Love Sriracha

  1. Mix with ketchup, horseradish and lemon juice for cocktail sauce with extra kick.
  2. Combine with mayo and nonfat Greek yogurt for a lower fat chili mayo.
  3. Drizzle over stir fry or make the spicy noodle dish called Mee Goreng.
  4. Mix with lean ground beef or ground turkey breast to perk up boring burgers (get 5 fresh turkey burger recipes).
  5. Fire up fish tacos and quesadillas.

More Recipes to Try:
Crab Cakes With Spicy Cream
Spicy Cheesy Rice
Grilled Shrimp with Mango-Ginger Salsa
Spicy Deviled Eggs
Chilled Peanut Soba Noodles

Tell Us: Have YOU tried Sriracha?

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Comments (1,236)

  1. Bmom says:

    I just mixed it with Sweet Baby Ray's barbecue sauce and topped my meatloaf with it the last 15 minutes of baking to give it a lovely tasting topper. yummy! I swear I just squirt on each bite of any sandwiches, mixed in my cooked cabbage, I love it!!

  2. […] Devilishly Good Spice up deviled eggs with lime juice and Sriracha. […]

  3. […] Devilishly GoodSpice up deviled eggs with lime juice and Sriracha. […]

  4. […] Devilishly Good Spice up deviled eggs with lime juice and Sriracha. […]

  5. Linda says:

    our family loves it in scrambled eggs. we use it almost like ketchup and mix it into a lot of our condiments. I use it in marinades and it is the one way that I can get my youngest to eat fish, and it's baked. Our other son sits with the bottle and puts one dot on a kernel of popped corn before eating. He says it keeps it from getting mushy. Best 3 dollars you'll ever spend.

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  8. josselyn says:

    It's a secret ingredient in my baked macaroni and cheese, nicknamed "Death Mac' b/c of the heat.

  9. Laura says:

    I love sriracha mixed with peanut flour or peanut butter and almond milk to make a delicious spicy peanut sauce like this one that I served with tofu noodles: http://www.sprint2thetable.com/2011/08/tofu-noodl

  10. Tracie says:

    Sriracha or sometimes called Rooster Sauce (because of the rooster on the bottle) is great to use in any recipe when you want heat but not the vinegar flavor Tobasco has.

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