Something about Sriracha

I'm sure that by now, pretty much everyone is familiar with the current darling of the condiment world, Sriracha Hot Chili Sauce. A product of Huy Fong Foods, it's been made in California since the 1980s, but has seen a surge in popularity in the last few years, thanks to appearances on Iron Chef, use by celebrity chefs, and write-ups in The New York Times. In fact, this past January Sriracha was named the 2010 Ingredient of the Year by Bon Appetit magazine.

So what's the massive appeal? The ingredient list is spectacularly simple: red jalapeno peppers, garlic, salt, sugar, vinegar in a paste in a squeezable bottle. It manages to be spicy without being overbearing (see previous post on Jolokia peppers), and adds great depth of flavor to pretty much anything--soups, marinades, sauces (it's GREAT in pasta sauces), dips and dressings. I thought I'd post my current favorite use of Sriracha since tomato season is not too far away. Come to think of it, a dash of Sriracha would really kick up a cold, summery gazpacho as well....

Spicy Tomato and Blue Cheese Soup
from "Michael Symon's Live To Cook" by Michael Symon

Serves 4 to 6

2 tablespoons olive oil
1 medium red onion, finely chopped
Kosher salt
4 garlic cloves, sliced
1 28-oz can San Marzano tomatoes, with their juice (I've used regular canned tomatoes as well)
1 1/2 cups Chicken Stock
3/4 cups heavy cream
2 tablespoons Sriracha sauce (you might want to start with 1 tbls, and see how you like it)
1 tablespoon fresh oregano leaves
1/2 cup Roth Kase Buttermilk Blue cheese


Heat the olive oil in a 4-quart pot over medium heat. When the oil is hot, add the onion and a three-fingered pinch of salt and sweat for 2 minutes. Add the garlic and continue to sweat for 2 more minutes. Add the tomatoes, their juice and the stock and bring to a simmer. Add the cream, Sriracha sauce, and oregano and simmer for 45 minutes.

Pour the soup into a blender, add the blue cheese, and blend until smooth, working in batches if needed. In the alternative, you can add the blue cheese and puree the soup in the pot with a hand blender. (And frankly, it's totally worth spending $20 on a hand blender--makes pureeing soups and sauces phenomenally easier.)

Strain through a fine-mesh strainer into a clean pot (this is optional--I just puree and go), taste, adjust the seasoning if necessary, and reheat to serve. The soup will keep, covered in the refrigerator, for a few days.