For The Love of Hot Sauce

I came across the article, A Chili Sauce to Crow About, in the NY Times online.

I had to read it when I saw the picture of the product receiving the adulation.

Why?

Because I know this sauce and have gotten a lot of people onto this sauce.

My youngest brother will not eat broccoli unless he has a bottle of this on hand. No other chili sauce will do- not even my Mom’s very good homemade concoction.

This is the same chili sauce that most dim sum establishments in the city will give you if you need some heat. Some of my Jamaican friends have turned up their noses at this sauce, saying they have had hotter- but that is not really the point.

It is an anglified version of a Thai/Vietnamese sauce created by David Tran who has lived in the U.S. since 1980. It is the workhorse of chili sauce- inspiring Halloween costumes and permanent body art. This hot sauce is great but that is a little too out there for me.

There are apparently two Facebook pages dedicated to the Huy Fong sriracha sauce, one of which has more than 120,000 members. That is pretty crazy!

Until now, I have only used this as a dipping sauce for dumplings and to add a little garlicky heat to tomato-based sauces or Asian dishes. Some of the uses mentioned in this article intrigue me, a few drops in the batter for deep fried items, a hollandaise sauce for asparagus, on hotdogs, in pates. There are a couple links to recipes that feature this sauce prominently, hmmm, Sriracha Mayonnaise…. I may just have to give it a try.

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~ by angryegg on May 22, 2009.

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