This little green and red bottle has taken over tables and fridges all over town. Seemingly ubiquitous for culinary junkies, Sriracha is now popping up in more mainstream places every day. Sriracha, in all its spicy, potent glory, has uses far beyond the Asian cuisine from which it came. Don’t relegate this condiment to stir-fry and Banh Mi. Work it into just about any sauce, condiment, or marinade for an untraceable hit of heat, and taste how it elevates all the other flavors. The only place I haven’t found a use for it is dessert, though I'm sure there's a recipe for Sriracha laced chocolate sauce somewhere.
Photo Credit: http://www.huyfong.com/no_frames/sriracha.htmThese five condiments will become a valued part of your culinary repertoire - I promise you’ll find yourself reaching for them again and again this spring and summer. They all serve multiple functions in your kitchen, giving you the most mileage for your spending and the most flavor for your fridge space.
- Sriracha – This has become a bit of an addiction for me, I want to put it on nearly everything. Made from sun-ripened chilies, Sriracha packs quite a punch, and if you over sauce your plate it might make you cry, but a modest amount adds a layer of heat and an earthy spiciness.
