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 Srirach...