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(Foodbeast)   DIY Sriracha, because that stuff can get expensive when you use a bottle per burrito   (foodbeast.com) divider line 125
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9416 clicks; posted to Main » on 09 Nov 2012 at 8:45 AM (2 years ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2012-11-09 01:11:18 AM  
Sriracha is too sweet, give me some of that old Sambal savory hotness
 
2012-11-09 01:27:58 AM  
Just had some Sriracha and Aloha Shoyu soy on potstickers today. I could of ate big pile of those things. Tasted soooo good.
 
2012-11-09 01:45:47 AM  
If you use Sriracha sauce on a burrito, you're doing it wrong.
 
2012-11-09 01:57:45 AM  
Could be inexpensive if you grow your own peppers, or have a good farmer market in the summertime.

I like the bottle stuff.

Here's a good application for homemade stuff you could jar and give as gifts this holiday.

Sriracha Salt:
1/2 cup of kosher salt.
5 tsp of Sriracha sauce.

Mix that together until well coated. Heat the oven to 200 or the lowest setting.
Put the salt mix on a sheet pan with foil. Put in the oven...turn off the heat. And let it dry overnight.
Put in a plastic bag and smash the clumps back up to 'salt' crystal consistency.

Use for salting the rim of a glass for a bloody marry, or a finishing salt on deviled eggs, salad, fish, etc.
 
2012-11-09 02:22:24 AM  

Cyberluddite: If you use Sriracha sauce on a burrito, you're doing it wrong.


Says you. I use it on all kinds of stuff. A bottle per burrito is wrong- use something else if you are just going for heat and not flavour, subby.
A whole bottle ? wtf ? ( i buy the foodservice sized one)
 
2012-11-09 02:26:30 AM  
By the by- your blog sucks. If you are going to put out a recipe, dont clog the front end of the @click here for the real thing with a bunch of pictures. Those folks who can and do make things from scratch dont need to see how good you are at taking pictures. But then, you knew that, didnt you ?
 
2012-11-09 08:20:16 AM  
The problem with sriracha is that it's too sour. The heat level is nice, but it's too much of a flavor shocker for use in things that can't stand a little tartness.

optikeye: Sriracha Salt:


Now that sounds like a great idea.
 
2012-11-09 08:43:20 AM  
Sriracha cannot possibly get expensive.

Pickapeppa sauce, now that can get pricey. I'll take a recipe for that any day.
 
2012-11-09 08:50:09 AM  
Why not link to the actual recipe, instead of a link to a link of the actual recipe?

Link

Get your act together, subtard.
 
2012-11-09 08:55:09 AM  
optikeye

Here's a good application for homemade stuff you could jar and give as gifts this holiday.

Sriracha Salt:
1/2 cup of kosher salt.
5 tsp of Sriracha sauce.

Mix that together until well coated. Heat the oven to 200 or the lowest setting.
Put the salt mix on a sheet pan with foil. Put in the oven...turn off the heat. And let it dry overnight.
Put in a plastic bag and smash the clumps back up to 'salt' crystal consistency.

Use for salting the rim of a glass for a bloody marry, or a finishing salt on deviled eggs, salad, fish, etc.

Wow, that actually sounds good
 
2012-11-09 08:56:36 AM  
DIY cock sauce?

Don't need a recipe for that.
 
2012-11-09 08:57:40 AM  
wtf is this siriracha sauce stuff and why has nobody ever offered me any?
 
2012-11-09 08:58:10 AM  

TheSwizz: DIY cock sauce?

Don't need a recipe for that.


Hell, that's the only recipe most farkers have memorized...
 
2012-11-09 08:59:51 AM  

FTA:

Once it's done, it'll keep in your fridge for up to six months, for you to whip out during house parties and say, "Behold! Look what I have created,



// too lazy to make tom hanks/cast away "Look what I have created, I have made fire" photoshop with sriracha".
 
2012-11-09 09:01:22 AM  

Cyberluddite: If you use Sriracha sauce on a burrito, you're doing it wrong.


BTW...came here to say this. Sriracha is a completely WRONG flavor for Mexican food. Maybe I'm biased from growing up so close to the border with plentiful and incredibly delicious Mexican food everywhere, but it's just not the right taste.

Now I used to eat Sriracha on just about everything else (until it started giving me HELLISH heartburn for some reason). Of course I can down half a bottle of El Yucateco green habanero sauce on a tuna sandwich with no issue at all. Weird how the human body works sometimes...
 
2012-11-09 09:02:09 AM  

Cyberluddite

If you use Sriracha sauce on a burrito, you're doing it wrong.

Riiight. Because Peppers, Garlic, Salt, Sugar and Vinegar don't belong ANYWHERE NEAR mexican food.


/// diaf foodies.
 
2012-11-09 09:02:34 AM  
Sriracha is sad but passable substitute when Tabasco isn't available. But then, I prefer a tangy taste to sweet.

General ranking (depends on the food you're adding it to):
Tabasco
Mrs. Renfro's Jalapeno Salsa
Some sort of Horsetooth Hot Sauce my girlfriend found at Whole Foods
Gunslinger (some sort of local brand)
Cholula
Louisiana Hot Sauce
Sriracha
Trappey's Red Devil / Frank's Red Hot
 
2012-11-09 09:02:55 AM  
Are we at the point where sriracha is passe and those who espouse its virtues are to be mercilessly ridiculed by those more well heeled?
 
2012-11-09 09:03:02 AM  

Marcus Aurelius: Sriracha cannot possibly get expensive.


No kidding if you venture down to any Asian grocery store you can pick up a bottle for around $2. Just don't look at the meat counter for what has been seen cannot be unseen.
 
2012-11-09 09:03:35 AM  
So, what's all the hubbub about? Link is farked.
 
2012-11-09 09:07:19 AM  
At my work, a guy was holding a tub of Sambal Oelek chili paste by the lid and dropped it all over the floor. It smelled like a small tear gas grenade was let off. The best part is, he was scooping it up and putting it back in the farking tub. Who goes that far out of their way to conserve when you have a tub of it???
 
2012-11-09 09:08:54 AM  

H31N0US: Are we at the point where sriracha is passe and those who espouse its virtues are to be mercilessly ridiculed by those more well heeled?


Nobody's ever heard of the hot sauce I like, and it's way better than Sriracha.

/Amidoinitrite?
 
2012-11-09 09:09:33 AM  
I recently tried sriracha for the first time, and it was pretty good, but not enough to go crazy about. I prefer Frank's Red Hot. I'm new to the world of hot sauces though, so I'm still exploring. Haven't tried Tabasco, for example That's next on my list. For now, I'm happy spiking my ketchup and milder salsas with Frank's.
 
2012-11-09 09:14:37 AM  
Up next: do it yourself Ramen!
 
2012-11-09 09:14:37 AM  

t3knomanser: optikeye: Sriracha Salt:

Now that sounds like a great idea.


It is. I keep a jar on the dining table for almost daily use.
 
2012-11-09 09:15:51 AM  

Cyberluddite: If you use Sriracha sauce on a burrito, you're doing it wrong.


That's like saying it doesn't belong on pizza. It does.
 
2012-11-09 09:16:21 AM  
CHOLULA!!!

/Sriracha on spicy tuna roll = yes. On a burrito, not so much.
 
2012-11-09 09:16:30 AM  

alienated: By the by- your blog sucks. If you are going to put out a recipe, dont clog the front end of the @click here for the real thing with a bunch of pictures. Those folks who can and do make things from scratch dont need to see how good you are at taking pictures. But then, you knew that, didnt you ?


THIS. This site sucks donkey balls. Just print the damn recipe, don't waste a whole page on a list of the utensils that are needed. "Ooh, it says I'll need a wooden spoon, I better go check if I have any of those."
 
2012-11-09 09:17:27 AM  

jack21221: I recently tried sriracha for the first time, and it was pretty good, but not enough to go crazy about. I prefer Frank's Red Hot. I'm new to the world of hot sauces though, so I'm still exploring. Haven't tried Tabasco, for example That's next on my list. For now, I'm happy spiking my ketchup and milder salsas with Frank's.


You should try Cholula Original, next.
 
2012-11-09 09:17:34 AM  

jack21221: I recently tried sriracha for the first time, and it was pretty good, but not enough to go crazy about. I prefer Frank's Red Hot. I'm new to the world of hot sauces though, so I'm still exploring. Haven't tried Tabasco, for example That's next on my list. For now, I'm happy spiking my ketchup and milder salsas with Frank's.


If you look for it, there is actually a Heinz Spicy Ketchup made with Tabasco, I haven't tried it, but if you are adding stuff to your ketchup enough, it might be worth a try.
 
2012-11-09 09:18:46 AM  

jack21221: I recently tried sriracha for the first time, and it was pretty good, but not enough to go crazy about. I prefer Frank's Red Hot. I'm new to the world of hot sauces though, so I'm still exploring. Haven't tried Tabasco, for example That's next on my list. For now, I'm happy spiking my ketchup and milder salsas with Frank's.


Every sauce has its uses, and those uses are different for everyone. For me, Sriracha is great for anything that involves rice, soy sauce or veggies. Frank's was my first regular-use hot sauce, and is great for wings, sammiches, eggs - pretty much everything. Tabasco (Seriously? You've never had it?) is....Tabasco. To me, there's a good reason it's packaged in MREs: It's like hot sauce designed by the government. It works well enough that you can't really say that it falls short, but it's never going to be something I'll write home about. I use it on eggs, and that's it.
 
2012-11-09 09:20:13 AM  
here's an easy recipe for a spicy west african sauce.

one 24-8oz oz can of crushed tomatoes
3/4 cup of peeled and sliced ginger (depending on spice tolerance)
1/4 cup cooking oil
1 onion, diced
5 cloves garlic, diced
1 carrot, sliced
1 bell pepper, sliced
1 tablespoon cayenne pepper
1 tablespoon tomato paste
salt & pepper, to taste

saute vegetables and ginger until caramelized, then stir-in tomato paste. add can of tomatoes and cayenne pepper and simmer for 15 minutes. remove from heat, and pour into food processor. blend until smooth.
 
2012-11-09 09:20:17 AM  

Cyberluddite: If you use Sriracha sauce on a burrito, you're doing it wrong.


Blasphemer!!!!!
 
2012-11-09 09:21:40 AM  
Hey, pssst, I've got a lead on some super awesome home-made hot sauce you can get from this guy if you email him.

"Hot ta Rass" Authentic homemade Gamboa, Panama Aji Chumbo Pepper Sauce


It is made from peppers he brought to the states from Panama. He has two types. Both are great. He ships via the USPS flat rate boxes so I think you can get four large bottles into one of them. I love all types of hot sauces and these are my personal favorites.
 
2012-11-09 09:28:07 AM  

Maul555: wtf is this siriracha sauce stuff and why has nobody ever offered me any?


It has been fairly obscure in many parts of the country until recently. Also, it is too hot for many people. (people commonly referred to as wimps....)
 
2012-11-09 09:28:47 AM  
I put the sauce in Asian food and also mix it with ranch dressing and eat it on pizza- delicious!
 
2012-11-09 09:29:08 AM  
I have found that when I am out of horseradish, mixing siracha and ketchup makes a good cocktail sauce substitute. It doesn't have the same nose or nasal sting when using proper horseradish, but it tastes very similar and is damn good.

Despite knowing how to cook good seafood, I still have a place in my heart (errr stomach) for fishsticks.

/not a gay fish
 
2012-11-09 09:29:26 AM  

H31N0US: Are we at the point where sriracha is passe and those who espouse its virtues are to be mercilessly ridiculed by those more well heeled?


Only if the foodie hipsters show up.
 
2012-11-09 09:31:13 AM  

Laikabot: I put the sauce in Asian food and also mix it with ranch dressing and eat it on pizza- delicious!


A deli near my office makes a pizza drizzled with ranch dressing and sriracha sauce. DELICIOUS!
 
2012-11-09 09:34:15 AM  
I have tn pounds of hatch chilies and seventeen bhut jolokias. And a burning desire to have a sauce that's better than siracha.

/half the bhuts are chocolate bhuts
//yeah, I have a few naga vipers as well, but they're going in the chili pot tonight
 
2012-11-09 09:35:45 AM  
That headline caused sympathy pains in my colon.
 
2012-11-09 09:36:14 AM  
Thanks for the link, Subby...I just happen to have a bush full of late fall New Mexico Chiles all ripening up at the same time. Ya...they aren't super hot, but that doesn't matter to me. I'll use the recipe to make a nice sauce that will go nicely will all kinds of food.
 
2012-11-09 09:37:40 AM  
From what I can see the peppers alone will be more expensive than the bottle of Sriracha.
 
2012-11-09 09:38:38 AM  
There's this guy who lives in the top floor of my apartment building who is in this import/export business and he found this one pepper from the Amazon River Basin that makes the best hot sauce on the planet but its so rare that he only makes tiny batches that he sells out of a disused men's bathroom downtown by the park. You have to go into the bathroom and sit on the toilet next to his and after a few minutes of sitting there (DON'T take a shiat for CRISSAKE!), say..."I'm looking for something hot."

Then you stick your money through the glory hole and wait. If its him, he will pass you a bottle of his hot sauce.

BEST HOT SAUCE EVER.


/No I'm not going to tell you which bathroom...you'll just have to keep trying until you find it on your own!
//Good luck.
///This is how foodies get aids.
 
2012-11-09 09:38:51 AM  

Cyberluddite: If you use Sriracha sauce on a burrito, you're doing it wrong.


I must be doing it wrong putting it on hot dogs then...
 
2012-11-09 09:40:22 AM  
I made sriracha roasted pumpkin seeds this halloween. Perfect for snacking.

I wouldn't put sriracha on mex food, but it does a great job of perking up mild chinese/thai food.
I'll have to try making some after my current bottle runs out.
 
2012-11-09 09:40:51 AM  

KerplunkSploosh: Mrs. Renfro's Jalapeno Salsa


Yeah, I don't think there is such a thing. Could be wrong.
 
2012-11-09 09:41:59 AM  

Weidbrewer: Tabasco (Seriously? You've never had it?)


Like I said, I'm fairly new to hot sauces. There was a time just a few years ago where I was afraid to eat Taco Bell's "fire" sauce. One day, at Famous Dave's, I was trying some of their hot sauces and they were good, but quite hot. I decided I'd try just a little bit of their hottest sauce, Wilbur's Revenge (named after Wilbur Scoville, I presume), and the smallest drop on a fry DESTROYED my mouth. My lips were in physical pain after eating it. After that, I decided I'd work to build up a tolerance.

The nice thing is I am now picking up flavors I've never tasted before. Previously, the heat would overwhelm any flavor, but now that I can tolerate the heat, I enjoy the flavor it was hiding.

Long story short, I've only been experimenting with hot sauces for about 6 months, and just haven't gotten around to Tabasco. I'll make a point to try some next time I go to Qdoba.
 
2012-11-09 09:43:05 AM  

CruJones: Cyberluddite: If you use Sriracha sauce on a burrito, you're doing it wrong.

That's like saying it doesn't belong on pizza. It does.


Works best on Hawaiian pizza. The combination of the heat and the sweet pineapple and ham is amazing.

I prefer Sriracha to Tabasco for some things, simply because past a certain point when you add Tabasco, it starts to overwhelm the other flavors. You have to go pretty insane with Sriracha to get to that point. As others have pointed out though, it can taste a bit sweet (thus the reason it's wonderful with Hawaiian Pizza) , so it's best to experiment and see if it compliments your food before pouring on half a bottle.

TBH, if all you want is a bit of heat for a dish, go to a local spice stop and get some high intensity cayenne pepper. Cheap, doesn't involve lab experiments, compliments thousands of dishes, can be added during cooking for sprinkled on/in after. Of course if you want to go crazy insane, there's always ground habareo pepper....
 
2012-11-09 09:43:33 AM  
Sriracha is great with Asian (Obviously), fish and especially Red Beans and Rice..Anything rice
based really. I haven't tried it with stuffed peppers, but that sort of thing seems right.

Tabasco is really the go-to sauce for Chili, and places where you want a little vinegar and pepper flavor and some heat. For me, it's also the best thing to cover lousy food and make it palatable.

Cholula and Valentina are my Mexican sauces of choice. Tapatio is pretty good, too, mainly with tacos.
 
2012-11-09 09:45:43 AM  
I like Sriracha on Thai and Chinese food, but gimme Texas Pete and Tabasco on everything else -- Tabasco's best in creamy things where the vinegar and heat cut through the dairy. Cholula's just too mild for me.
 
2012-11-09 09:45:54 AM  

Weidbrewer: jack21221: I recently tried sriracha for the first time, and it was pretty good, but not enough to go crazy about. I prefer Frank's Red Hot. I'm new to the world of hot sauces though, so I'm still exploring. Haven't tried Tabasco, for example That's next on my list. For now, I'm happy spiking my ketchup and milder salsas with Frank's.

Every sauce has its uses, and those uses are different for everyone. For me, Sriracha is great for anything that involves rice, soy sauce or veggies. Frank's was my first regular-use hot sauce, and is great for wings, sammiches, eggs - pretty much everything. Tabasco (Seriously? You've never had it?) is....Tabasco. To me, there's a good reason it's packaged in MREs: It's like hot sauce designed by the government. It works well enough that you can't really say that it falls short, but it's never going to be something I'll write home about. I use it on eggs, and that's it.


The only time I use Tabasco is in Bloody Marys...
 
2012-11-09 09:46:46 AM  

thewulf: From what I can see the peppers alone will be more expensive than the bottle of Sriracha.


I thought that too. Great though for people who grow their own which I may try next year.
 
2012-11-09 09:47:34 AM  
I stock all kinds of hot sauces at home. Tabasco, Garlic Tabasco, Chipotle Tabasco, Frank's Red Hot, Siracha, Vinegar Pepper sauce and the list goes on and on. Also Tony C's salt, Konriko Jalapeno Salt for seasoning as well.

Yes I may have to invest in the Bernie Mac Hot Sauce Carrying Purse.
 
2012-11-09 09:48:16 AM  
I've made my own when growing peppers. I had enough left over to give it away.

Nothing but peppers garlic, vinegar and salt. Just blended up, not cooked or strained. I prefer chunky style. Also made green Serrano sauce.
 
2012-11-09 09:48:39 AM  

Marcus Aurelius: Sriracha cannot possibly get expensive.


Sounds like we got a hustla here.

s3.amazonaws.com
 
2012-11-09 09:53:13 AM  

zenferret: Why not link to the actual recipe, instead of a link to a link of the actual recipe?

Link

Get your act together, subtard.


Crappy blog links suck!
 
2012-11-09 09:53:19 AM  

SubBass49: until it started giving me HELLISH heartburn for some reason


Every. Single. Time I use Sriracha I get the worst heartburn. I still use it, of course- no pain no gain, but still I have resorted to having zantac as dessert to any dish with Sriracha.
 
2012-11-09 09:53:22 AM  
I put Sriracha on almost anything. I made a sandwich for lunch yesterday that was 'Louisiana style' roast beef, cheddar cheese, a little mayo and a big helping of siracha. I topped with with thin sliced onions lettuce and served it with a big kosher pickle. It was delicious but it ruined my supper.
 
2012-11-09 09:53:40 AM  
I made Pho last night, and Sriracha is all up in that thing.

/love that stuff
//cheap at an Asian Market
 
2012-11-09 09:54:10 AM  
Cock Sauce Thread!
 
2012-11-09 09:55:17 AM  
It's also very good in Spaghetti Sauce. Mmmm Heat.
 
2012-11-09 09:55:28 AM  

Maul555: wtf is this siriracha sauce stuff and why has nobody ever offered me any?


I've been using before it was hip. It's a different type of heat but very addictive to me. A little goes a long way.

1.bp.blogspot.com
 
2012-11-09 09:55:29 AM  
I will just leave this here

http://theoatmeal.com/comics/sriracha
 
2012-11-09 09:58:53 AM  
I would never put sriracha on Mexican food but it's a nice alternative to ketchup. I also use it to perk up soups and stir-fries and I've been known to make a dip mixing it with sour cream, it's great on raw veggies.
 
2012-11-09 10:04:19 AM  

Mr. Shabooboo: Sriracha is great with Asian (Obviously), fish and especially Red Beans and Rice..Anything rice
based really. I haven't tried it with stuffed peppers, but that sort of thing seems right.

Tabasco is really the go-to sauce for Chili, and places where you want a little vinegar and pepper flavor and some heat. For me, it's also the best thing to cover lousy food and make it palatable.

Cholula and Valentina are my Mexican sauces of choice. Tapatio is pretty good, too, mainly with tacos.


Mr. Shabooboo here knows his hot sauces. Seriously, you and I must have virtually identical taste buds.

Also, Garlic Tabasco is really tasty, if a bit too mild for my heat desires.
 
2012-11-09 10:10:02 AM  
I'm shocked, yes SHOCKED there is no love for the almighty Crystal.
Me and the kids go through a bottle just about every week. Tabasco lasts a little longer.
 
2012-11-09 10:10:16 AM  

Gonz: Mr. Shabooboo: Sriracha is great with Asian (Obviously), fish and especially Red Beans and Rice..Anything rice
based really. I haven't tried it with stuffed peppers, but that sort of thing seems right.

Tabasco is really the go-to sauce for Chili, and places where you want a little vinegar and pepper flavor and some heat. For me, it's also the best thing to cover lousy food and make it palatable.

Cholula and Valentina are my Mexican sauces of choice. Tapatio is pretty good, too, mainly with tacos.

Mr. Shabooboo here knows his hot sauces. Seriously, you and I must have virtually identical taste buds.

Also, Garlic Tabasco is really tasty, if a bit too mild for my heat desires.


Thanks..What do you use the garlic Tabasco with? I'd like some ideas before I buy a bottle..
 
2012-11-09 10:11:33 AM  
1.bp.blogspot.com

/"You Get More Habanero"
 
2012-11-09 10:12:25 AM  

TXEric: The only time I use Tabasco is in Bloody Marys...


For slight clarification, I don't always use it on eggs - more of a "If I have to use it, it'll be on eggs." And really, that's a hold-over from camping trips, greasy diners and breakfast with Grandpa when I was a kid. Yes - I pretty much just said that I'll use Tabasco out of nostalgia.
 
2012-11-09 10:14:30 AM  
That stuff is great on Eggs and of course in Pho (or Mr Noodles)
 
2012-11-09 10:14:34 AM  
Sri on a burrito? Sounds vulgar.

Now folks....wok-seared Sri with noodles--that's a proper application.

Hot wok
Peanut oil
Chicken or beef
Veggies (carrots, celery, red onion, red pepper, bok choy, etc)
Garlic
Ginger

Sear meat, add veggies, then add garlic and ginger.
Move this to side and then sear a good heaping tablespoon (about 3) in the center. Sprinkle on some sugar or honey (to caramelize) and cook until turns to paste.
Add soy, rice wine vinegar, sesame seed oil (just a bit), and plum sauce.
Pile over your choice of cooked noodles and enjoy. Searing the Sri makes it UBER-hot, so be careful.
 
Bf+
2012-11-09 10:15:54 AM  

Cyberluddite: If you use Sriracha sauce on a burrito, you're doing it wrong.

 
2012-11-09 10:16:02 AM  
I really like sriracha... it's one of my favorite hot sauces.

however, as a general rule, hot sauces are to be used on crap food. stuff where ketchup might go.

if you've made a decent burrito or taco, then hot sauce will ruin it. make (or use) a farking salsa. take a real, fresh pepper, mix with other fresh stuff. the secret to good mexican food is freshness (or slow cooked awesomeness, with some freshness added at the end). lime and cilantro combined make the most fresh tasting flavor combo on earth. stale, vinegary dried red pepper sauce does not always mesh well when freshness is the goal. and, if you want heat, a fresh pepper will be hotter.

however, if your burrito or tacos suck, then hot sauce it up. (sometimes a crappy taco is a perfectly acceptable thing).

/ exceptions include where the hotsauce is actually a key ingredient: for example, new orleans style bbq shrimp, buffalo wings, some thai stuff that likes the cock sauce.
 
2012-11-09 10:16:08 AM  
hot sauce thread?

my shelf bulges under the weight of the fiery goodness:

i1161.photobucket.com

/why yes, we do keep our sriracha in a budweiser coozy
//and yeah--there IS a difference in the flavor of EVERY ONE of these
 
2012-11-09 10:16:27 AM  
And put this on your Bánh mì.


www.mesamexicanfoods.com
 
2012-11-09 10:18:09 AM  
This is relevant to my interests because it lacks one ingredient:

Sodium metabisulfite

I love the stuff at first, but a few hours after using it my sinuses will swell up. So I stick with the products that have enough salt and vinegar to be shelf stable without sulfites, or refrigerator things.
 
2012-11-09 10:18:53 AM  

Mr. Shabooboo: Gonz: Mr. Shabooboo: Sriracha is great with Asian (Obviously), fish and especially Red Beans and Rice..Anything rice
based really. I haven't tried it with stuffed peppers, but that sort of thing seems right.

Tabasco is really the go-to sauce for Chili, and places where you want a little vinegar and pepper flavor and some heat. For me, it's also the best thing to cover lousy food and make it palatable.

Cholula and Valentina are my Mexican sauces of choice. Tapatio is pretty good, too, mainly with tacos.

Mr. Shabooboo here knows his hot sauces. Seriously, you and I must have virtually identical taste buds.

Also, Garlic Tabasco is really tasty, if a bit too mild for my heat desires.

Thanks..What do you use the garlic Tabasco with? I'd like some ideas before I buy a bottle..


I use it mostly in anything remotely Italian like i would crushed red pepper flakes (usually both) and sometimes when I want spice but milder when the acid reflux is acting up. Also a different but tasty addition to a bloody mary.
 
2012-11-09 10:19:16 AM  

Epicedion: [1.bp.blogspot.com image 640x480]

/"You Get More Habanero"


What my grandfather used to put on his eggs in the morning.
What a Sececa Injun was doing with 500 acres in central Pennslyvania and driving to Mexico once a year all his life was about, I'll never know.
 
2012-11-09 10:19:20 AM  
I like to mix equal parts sriracha and hoisin to make a dipping sauce for spring rolls. Delicious...

Say, when is lunch?
 
2012-11-09 10:23:36 AM  

Langdon Alger: Mr. Shabooboo: Gonz: Mr. Shabooboo: Sriracha is great with Asian (Obviously), fish and especially Red Beans and Rice..Anything rice
based really. I haven't tried it with stuffed peppers, but that sort of thing seems right.

Tabasco is really the go-to sauce for Chili, and places where you want a little vinegar and pepper flavor and some heat. For me, it's also the best thing to cover lousy food and make it palatable.

Cholula and Valentina are my Mexican sauces of choice. Tapatio is pretty good, too, mainly with tacos.

Mr. Shabooboo here knows his hot sauces. Seriously, you and I must have virtually identical taste buds.

Also, Garlic Tabasco is really tasty, if a bit too mild for my heat desires.

Thanks..What do you use the garlic Tabasco with? I'd like some ideas before I buy a bottle..

I use it mostly in anything remotely Italian like i would crushed red pepper flakes (usually both) and sometimes when I want spice but milder when the acid reflux is acting up. Also a different but tasty addition to a bloody mary.


Ok..I can see that..I might give it a go when I make some Italian..I make my sauce, and tend to make
it more in the Sicilian style,sorta sweet with fennel..So adding a bit of that might work real well..
 
2012-11-09 10:25:15 AM  
Does anyone have a recommendation for a sauce similar in flavor and style to sriracha but not at hot? I usually put a little bit with chicken and rice and I like the flavor, but the heat is just too much for my gentle taste buds and bowels.
 
2012-11-09 10:30:04 AM  
Tabasco, Frank's Red Hot, Texas Pete, anything labeled "Hot Sauce" is a spice. Sriracha is a condiment. They are two different families.
 
2012-11-09 10:32:03 AM  

Swoop1809: Does anyone have a recommendation for a sauce similar in flavor and style to sriracha but not at hot? I usually put a little bit with chicken and rice and I like the flavor, but the heat is just too much for my gentle taste buds and bowels.


Just substitute some of the hot peppers with red bell peppers...
 
2012-11-09 10:33:23 AM  
theartistandhismodel.com
mmm piquin...
 
2012-11-09 10:33:29 AM  
4.bp.blogspot.com

Good for chili! a small bottle of one of the more intense flavors is a great thing to have in your pocket when visiting friends who don't do spicy. Just a dollop will bring it to a good spicy without looking like you're insulting your host by pouring on something.
 
2012-11-09 10:34:26 AM  

DeathCipris: Tabasco, Frank's Red Hot, Texas Pete, anything labeled "Hot Sauce" is a spice. Sriracha is a condiment. They are two different families.


Just curious, what makes the distinction between the two?
 
2012-11-09 10:35:06 AM  

alienated: By the by- your blog sucks. If you are going to put out a recipe, dont clog the front end of the @click here for the real thing with a bunch of pictures. Those folks who can and do make things from scratch dont need to see how good you are at taking pictures. But then, you knew that, didnt you ?


not a blog. instructables.com
 
2012-11-09 10:41:52 AM  
Tobasco is best when mixed with ranch.
 
2012-11-09 10:42:47 AM  

Trilithon: DeathCipris: Tabasco, Frank's Red Hot, Texas Pete, anything labeled "Hot Sauce" is a spice. Sriracha is a condiment. They are two different families.

Just curious, what makes the distinction between the two?


It takes a lot more Sriracha to make something taste good.
 
2012-11-09 10:50:02 AM  
Sriracha is the sort of heat I like. A bit on the slow side, and flavorful. Also, it's inexpensive. Seriously, a bottle goes a long, delicious way. I've been known to use the stuff on microwaved taquitoes. The first time, I'd forgotten to get a bottle of salsa or taco sauce at the store. The Rooster Sauce has a similar enough flavor profile that, well, I haven't bothered to spend money in the Latin American section of my supermarket's international aisle.

/Poor college student.
//Not a hot sauce snob.
 
2012-11-09 10:51:11 AM  
phokingonline.com
 
2012-11-09 10:52:06 AM  

The Irresponsible Captain: [4.bp.blogspot.com image 275x217]

Good for chili! a small bottle of one of the more intense flavors is a great thing to have in your pocket when visiting friends who don't do spicy. Just a dollop will bring it to a good spicy without looking like you're insulting your host by pouring on something.


Um... unless you're visiting friends and you eat over there all the time, yeah. You are.

You really can't handle eating something not spicy for one meal someone prepared for you? Wow.
 
2012-11-09 10:55:20 AM  
Good for a pot of chili or spaghetti sauce or, as we found out, deviled eggs!

www.the-best-hot-sauce.com

/puts sriracha on his mexican food
//suck it, Trebek!
 
2012-11-09 10:59:00 AM  

StreetlightInTheGhetto: Um... unless you're visiting friends and you eat over there all the time, yeah. You are.


Seriously, who are these people who are insulted because someone has different taste than them? If I see someone put hot sauce on something I make (or for that matter, salt and pepper), I can never see being insulted by that.
 
2012-11-09 11:00:10 AM  

LL316: Tobasco is best when mixed with ranch.


Ranch is best when rinsed down the drain.

If you like Sriracha but think it is too sweet, try to find some of the real Thai stuff:

i13.photobucket.com
 
2012-11-09 11:14:11 AM  
Why would you want to ruin anything by pouring Sriracha over it?
 
2012-11-09 11:31:33 AM  
FTFA:

Prep the Peppers

*** Please wear gloves while handling chile peppers***

Remove stems from chili peppers and half lengthwise


Wut?
 
2012-11-09 11:38:16 AM  
I didn't get big into hot stuff either until I was near 30, then my taste buds seem to have gone through enough of a change to handle a lot more. I've gone out with an Indian friend eating some really hot random curries and he's referred to me as 'more Indian than most Indians he knows.'

I hate Tabasco. It's just hot vinegar to me.

My staples are cayenne sauces (Louisiana, Frank's, Texas Pete's, etc, they're all practically the same), Sriracha and Valentina for smooth sauces. For salsas I greatly prefer roasted pepper styles or ones that incorporate chipotle (or at least the adobo sauce).

Sriracha gets plenty of uses, but as others have said above, not really on Mexican/Tex-mex dishes (which I grew up on in Texas). You haven't had a hot dog or corn dogs right until you've added a crapload of Sriracha to them. I'll even get cheap beef-flavored Cup of Noodles just as a vessel for copious amounts of Sriracha.
 
2012-11-09 12:04:11 PM  
img.21food.com

that is all
 
2012-11-09 12:18:43 PM  
i416.photobucket.com
 
2012-11-09 12:28:59 PM  
I have this

sphotos-b.xx.fbcdn.net
 
2012-11-09 12:29:11 PM  
aflourishingfoodie.files.wordpress.com
 
2012-11-09 12:33:29 PM  

Cyberluddite: If you use Sriracha sauce on a burrito, you're doing it wrong.


If you use it on anything, you are doing it wrong. I am not the idiot who boast, "Look what I can put my colon through", but sriracha is about as spicy as a mexican girl tampon tea. Please, hipsters, stop trying to act like it is anything more than ketchup.
 
2012-11-09 12:39:20 PM  

Draskuul: I didn't get big into hot stuff either until I was near 30, then my taste buds seem to have gone through enough of a change to handle a lot more. I've gone out with an Indian friend eating some really hot random curries and he's referred to me as 'more Indian than most Indians he knows.'

I hate Tabasco. It's just hot vinegar to me.

My staples are cayenne sauces (Louisiana, Frank's, Texas Pete's, etc, they're all practically the same), Sriracha and Valentina for smooth sauces. For salsas I greatly prefer roasted pepper styles or ones that incorporate chipotle (or at least the adobo sauce).

Sriracha gets plenty of uses, but as others have said above, not really on Mexican/Tex-mex dishes (which I grew up on in Texas). You haven't had a hot dog or corn dogs right until you've added a crapload of Sriracha to them. I'll even get cheap beef-flavored Cup of Noodles just as a vessel for copious amounts of Sriracha.


That's weird I like all of those except Franks. When I've tried to make wings or use it to spice something up all I smell is vinegar with Franks. For me its Tabasco or Louisiana with wings and Sriracha on rice dishes is wonderful.
 
2012-11-09 12:50:16 PM  
Tabasco is for exactly two things. For those two things, nothing else will do. For anything other than those two things, there is a better choice than tabasco. Those two things are:

1. Eggs
2. Clam chowder
 
2012-11-09 12:52:53 PM  

Likuid000: I have this

[sphotos-b.xx.fbcdn.net image 720x960]


Poor impulse control?
 
2012-11-09 12:56:52 PM  

Cyberluddite: If you use Sriracha sauce on a burrito, you're doing it wrong.


Came here to say something like this:

I tried sriracha and topacio on a taco once...

It was like the Latin Kings and the VC had a race war in my mouth, the casualty of that war being my anus...

That was not a fun 2 days...
 
2012-11-09 01:06:41 PM  

lewismarktwo: Trilithon: DeathCipris: Tabasco, Frank's Red Hot, Texas Pete, anything labeled "Hot Sauce" is a spice. Sriracha is a condiment. They are two different families.

Just curious, what makes the distinction between the two?

It takes a lot more Sriracha to make something taste good.


Exactly. The "Hot Sauces" are mainly just water/vinegar with concentrated flavor of pepper. Sriracha has a thicker consistency being that it is a chili sauce, but less potent in terms of flavor and sharpness.
Case and point, a few strategic drops of Tabasco will flavor a whole sandwich. I'd need a good spread of Sriracha to be able to actually taste the flavor or the condiment.
 
2012-11-09 01:11:46 PM  

DeathCipris: Case and point, a few strategic drops of Tabasco will flavor a whole sandwich. I'd need a good spread of Sriracha to be able to actually taste the flavor or the condiment.


Really? I find that tobasco is very mild when compared to sriracha in terms of heat. I don't find that Sriracha is extremely spicy or anything, it's just that Tobasco is pretty weak.
 
2012-11-09 01:15:18 PM  

StreetlightInTheGhetto: The Irresponsible Captain: [4.bp.blogspot.com image 275x217]

Good for chili! a small bottle of one of the more intense flavors is a great thing to have in your pocket when visiting friends who don't do spicy. Just a dollop will bring it to a good spicy without looking like you're insulting your host by pouring on something.

Um... unless you're visiting friends and you eat over there all the time, yeah. You are.

You really can't handle eating something not spicy for one meal someone prepared for you? Wow.


And I will never put salt or pepper on anything so I don't insult your cooking.
 
2012-11-09 01:16:59 PM  

magtec: [aflourishingfoodie.files.wordpress.com image 199x393]


I'll take a dozen! Should get me through the month.
 
2012-11-09 01:35:12 PM  
I bought a bottle of sriracha on the advice of The Oatmeal.

Meh.
 
2012-11-09 01:35:43 PM  
"1 3/4 pounds Fresno Chili Peppers, Red Jalapenos or Red Serrano ( I used Fresno)"

Immediate disqualification. You either use straight Asian pepper combinations or it's not Da Sri.

/Trained Oriental Chef
//Makes Sriracha every day
 
2012-11-09 02:00:43 PM  

Egoy3k: DeathCipris: Case and point, a few strategic drops of Tabasco will flavor a whole sandwich. I'd need a good spread of Sriracha to be able to actually taste the flavor or the condiment.

Really? I find that tobasco is very mild when compared to sriracha in terms of heat. I don't find that Sriracha is extremely spicy or anything, it's just that Tobasco is pretty weak.


Not in terms of heat. I was referring to flavor. Tabasco has a very strong flavor to me, heat wise it is a meh. Sriracha is much hotter, but it takes more to get that chili flavor going.
 
2012-11-09 02:00:48 PM  
El Yucateco right now is my fave. Not too fiery, realty good on Mexican type foods. Hottest thing at Chipotles here have is tabasco.. I always carry a bottle with me. Once at a mexican place, I had my habanero out on the table, a guy just reached over and took the bottle. I took it back and said "It's mine". He gave me a butthurt look.
 
2012-11-09 02:09:42 PM  
I love all sorts of peppers, by flavor and by heat. My favorite of all peppers is the habanero pepper. The flavor is delicious and it adds quite the kick to whatever it goes in. Adding heat isn't fun unless you can actually taste the flavor of the pepper. That's why when I make chili con carne I use whole jalapeno peppers, diced habanero, and dried red pepper. It gives the chili an over-arching pepper flavor while at the same time a varying degree of textures.
 
2012-11-09 02:44:39 PM  
FARK ALL OF YOU...I HAVE A BARREL OF TABASCO!!!

www.jimharrisillustrator.com
 
2012-11-09 02:50:18 PM  

Epicedion: [1.bp.blogspot.com image 640x480]

/"You Get More Habanero"


That's my shiat.

I use it on EVERYTHING...literally. Tuna melt with that stuff is like heaven in my mouth.
 
2012-11-09 02:51:12 PM  

Warchild0: Marcus Aurelius: Sriracha cannot possibly get expensive.

Sounds like we got a hustla here.

[s3.amazonaws.com image 400x436]


KDvC sighting!!!!

/twas an epic thread
//never laughed so hard at a Fark thread in my life.
 
2012-11-09 04:50:22 PM  
I'm very interested in making my own sauces so I can cut out preservatives, artificial flavorings, and HFCS.

Bookmarked.
 
2012-11-09 05:57:03 PM  
I put this on almost everything
newseawin.com
 
2012-11-09 09:10:00 PM  

Thunderboy: I'll take a dozen! Should get me through the month.


those little bottles are never big enough to feed the addiction...
 
2012-11-10 02:22:37 AM  

optikeye: Could be inexpensive if you grow your own peppers, or have a good farmer market in the summertime.

I like the bottle stuff.

Here's a good application for homemade stuff you could jar and give as gifts this holiday.

Sriracha Salt:
1/2 cup of kosher salt.
5 tsp of Sriracha sauce.

Mix that together until well coated. Heat the oven to 200 or the lowest setting.
Put the salt mix on a sheet pan with foil. Put in the oven...turn off the heat. And let it dry overnight.
Put in a plastic bag and smash the clumps back up to 'salt' crystal consistency.

Use for salting the rim of a glass for a bloody marry, or a finishing salt on deviled eggs, salad, fish, etc.


You are bloody brilliant
 
2012-11-10 11:01:07 AM  

Epicedion: [1.bp.blogspot.com image 640x480
/"You Get More Habanero"


Heh. We were at a Mexican restaurant, and Mrs. Phamwaa wanted to spice up the chip salsa, so she grabbed the Yucateco, popped the lid, and proceeded to dump the entire contents in the bowl because someone had removed the shaker cap.

/Yeah, hot enough
 
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