{"product_id":"the-sriracha-cookbook-isbn-9781607740032","title":"The Sriracha Cookbook","description":"\u003cb\u003e“This book is a perfect example that Sriracha tastes great on everything!” \u003c\/b\u003e\u003cbr\u003e\u003cb\u003e—David Chang, chef\/owner of Momofuku \u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eYou’ve drizzled the addictively spicy chili sauce over your breakfast eggs, noodles, and French fries, but now it’s time to take your Sriracha obsession to bold, new heights. Food writer and trained chef Randy Clemens presents 50 palate-expanding recipes that make the most of Sriracha’s savory punch, such as: \u003cb\u003eSpicy Ceviche, Honey-Sriracha Glazed Buffalo Wings, Bacon-Sriracha Cornbread, the Ultimate Sriracha Burger, Peach-Sriracha Sorbet,\u003c\/b\u003e and more.\u003cbr\u003e\u003cbr\u003eNamed \u003ci\u003eBon Appétit’s\u003c\/i\u003e Ingredient of the Year for 2010, the piquant pureé of chili peppers is one of the few kitchen standbys adored by adventurous cooks of all stripes—from star chefs to college freshmen—who appreciate its vibrant, versatile balance of ketchup-like sweetness, garlicky pungency, and just the right amount of spice. Whether you’re a die-hard fan or a recent convert to the revered “rooster sauce,” you’ll love adding heat, depth, and an intriguing Southeast Asian twist to your dishes beyond just a tableside squeeze.Acknowledgments   x\u003cbr\u003eIntroduction   1 \u003cbr\u003eSriracha: A Thai Original   6 \u003cbr\u003eHuy Fong: Bringing It to America   9 \u003cbr\u003e \u003cbr\u003e\u003cb\u003eSauces and Seasonings   13\u003c\/b\u003e\u003cbr\u003eHomemade Sriracha   15 \u003cbr\u003eSriracha Mayo   16 \u003cbr\u003eSriracha Ketchup   17 \u003cbr\u003eSriracha Pesto   18\u003cbr\u003eSriracha Cream Cheese   19 \u003cbr\u003eSriRANCHa Dressing   20 \u003cbr\u003eSriracha Butter   22 \u003cbr\u003eSriracha Tzatziki   23 \u003cbr\u003eSriracha Sour Cream   24 \u003cbr\u003eSriracha Salt   25 \u003cbr\u003e \u003cbr\u003e\u003cb\u003eStarters and Snacks   27\u003c\/b\u003e\u003cbr\u003eCheddar-Sriracha Swirl Bread   29 \u003cbr\u003eSriracha Cheese Log   32 \u003cbr\u003ePickled Green Beans   33 \u003cbr\u003eSriracha and Crab Rangoon Wontons   35 \u003cbr\u003eKicked-Up Party Nuts   36 \u003cbr\u003eDevilishly Hot Deviled Eggs   37 \u003cbr\u003eJalapeño Poppers   38 \u003cbr\u003eHoney-Sriracha Glazed Buffalo Wings   40 \u003cbr\u003e \u003cbr\u003e\u003cb\u003eSalads and Sides   43\u003c\/b\u003e\u003cbr\u003eSriracha Kimchee   44 \u003cbr\u003eSriracha Slaw   47 \u003cbr\u003eTurned-Up Tuna Tartare   49 \u003cbr\u003eElliot’s Grilled-Vegetable Salad   50 \u003cbr\u003eTropical Fruit Salad with Sriracha-Sesame Vinaigrette   52 \u003cbr\u003eSriracha Ceviche   55 \u003cbr\u003e \u003cbr\u003e\u003cb\u003eSoups and Stews   57\u003c\/b\u003e\u003cbr\u003eSriracha Gazpacho   58\u003cbr\u003eFive-Alarm Lentil Soup\u003cb\u003e   \u003c\/b\u003e59\u003cbr\u003eFire-Roasted Corn Chowder   61\u003cbr\u003eSrirachili Con Carne   63\u003cbr\u003eThai Chicken-Coconut Soup   65\u003cbr\u003e \u003cbr\u003e\u003cb\u003eBreakfast of Champions   67\u003c\/b\u003e\u003cbr\u003eMaple-Sriracha Sausage Patties   68\u003cbr\u003eThree-Cheese Grits   69\u003cbr\u003eVeggie Sriracha Frittata   71\u003cbr\u003eChilaquiles   73\u003cbr\u003eSriracha and SPAM Fried Rice   75\u003cbr\u003eBacon-Sriracha Cornbread   78\u003cbr\u003e \u003cbr\u003e\u003cb\u003eMain Courses   81\u003c\/b\u003e\u003cbr\u003eBaked Mac ’n’ Cheese   82\u003cbr\u003eSesame-Sriracha Crusted Ahi Tuna   85\u003cbr\u003eMiso-Sriracha Glazed Salmon   86\u003cbr\u003eCamarones à la Diabla   87\u003cbr\u003eChicken Tikka Masala   90\u003cbr\u003eSriracha Lamb Kebabs   92\u003cbr\u003ePiquant Pulled Pork   95\u003cbr\u003eUltimate Sriracha Burger   97\u003cbr\u003eGrilled Short Ribs   100\u003cbr\u003eSriracha Carne Asada   101\u003cbr\u003e \u003cbr\u003e\u003cb\u003eDrinks and Desserts   103\u003c\/b\u003e\u003cbr\u003eLa Caridad   104\u003cbr\u003eSrirachelada   105\u003cbr\u003eBleeding Mary   107\u003cbr\u003eSpiced Sriracha Truffles   108 \u003cbr\u003ePeach-Sriracha Sorbet   109 \u003cbr\u003e \u003cbr\u003e \u003cbr\u003eIndex   111“\u003ci\u003eThe Sriracha Cookbook\u003c\/i\u003e is a wonderful little book that embraces flavor, celebrates creativity and, most of all, trumpets the wonders and versatility of a single condiment that just might change the way you think about eating.”\u003cbr\u003e\u003cb\u003e—\u003ci\u003eThe Sacramento Bee\u003c\/i\u003e, 8\/31\/11\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"It’s truly a condiment worthy of a cookbook, and Randy Clemmons brings the heat.\"\u003cbr\u003e\u003cb\u003e—flavorwire.com\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Named after a  Thai fishing town, and created in its current form by a Vietnamese immigrant in  Los Angeles,  Sriracha - AKA \"rooster sauce\" - is experiencing a meteoric rise in mainstream  popularity. But the bright-red chili sauce in the clear plastic bottle is no  niche ingredient, like truffle paste or salt cod. Its five basic elements  (peppers, garlic, vinegar, sugar, and salt) cover every part of the flavor  spectrum, making it a surprisingly versatile additive: while \u003ci\u003eThe Sriracha Cookbook\u003c\/i\u003e, as one would  expect, contains many Asian recipes, it also branches out internationally with  recipes like Sriracha Pesto, Sriracha Ceviche, and Bacon-Sriracha Cornbread.  Most importantly, while author Randy Clemens clearly enjoys his titular  ingredient (and is a confessed spice junkie), he has a strong culinary  background, and his well-tested recipes succeed in making the book much more  than a novelty.”\u003cbr\u003e\u003cb\u003e—John Peck, Diesel, A Bookstore (Oakland, CA), February 2011\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“At this time of year, we have to look for heat wherever we can get it – especially on our food. Luckily, we have Sriracha – that garlicy, ketchupy bottle of hot sauce that’s so versatile, one man devoted an entire cookbook to it.”\u003cbr\u003e\u003cb\u003e—WBUR, Public Radio Kitchen blog, 2\/22\/11\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Small and compact, this cookbook's 50 recipes demonstrate Sriracha's widespread culinary versatility not just as a condiment—say, on eggs and fries—but as an ingredient. Clemens presents ways for you to infuse some Thai chili heat into a fruit salad, corn chowder, burger, and even chocolate truffles. It only takes a little bit to get big flavor!”\u003cbr\u003e\u003cb\u003e—\u003ci\u003eEpicurious\u003c\/i\u003e, 2\/18\/11\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e\"Recipes are dead simple, with easy-to-find ingredients and clear instructions. This book, plus a bottle of rooster sauce, would make the perfect gift for any home cook that likes a lot of spice, without a lot of hassle.\"\u003cbr\u003e\u003cb\u003e—\u003ci\u003eSeattle Weekly\u003c\/i\u003e, 2\/16\/11\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“Sure, you can douse just about anything in the Thai-inspired garlic-and-chili condiment, but what about cooking it into peach sorbet or maple sausage patties? \u003ci\u003eThe Sriracha Cookbook\u003c\/i\u003e ($17, Ten Speed Press) collects recipes for these and 48 other dishes that showcase the sauce as an essential starting ingredient, not an afterthought.”\u003cbr\u003e\u003cb\u003e—\u003ci\u003eDetails\u003c\/i\u003e, February 2011\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“If you want to know whether somebody belongs to the gastroscenti, just check his or her fridge. Do you see a rooster-emblazoned plastic bottle filled with red sauce? Bingo. If you want to cook or eat like one of these people, you'll need to understand how to use Vietnam-born Huy Fong's American adaptation of Thai chili paste (Nám Prík Sriracha). That's where \"The Sriracha Cookbook\" (Ten Speed Press) comes in, with recipes from Bacon-Sriracha Cornbread to Peach-Sriracha Sorbet.”\u003cbr\u003e\u003cb\u003e—\u003ci\u003eWall Street Journal\u003c\/i\u003e, 1\/22\/11\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“This book is rare—a niche product has been worked successfully into a variety of creative yet practical dishes.”\u003cbr\u003e\u003cb\u003e—\u003ci\u003eLibrary Journal\u003c\/i\u003e, 11\/15\/10\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003e“This book is a perfect example that Sriracha tastes great on everything!” \u003cbr\u003e\u003cb\u003e—David Chang, chef\/owner of Momofuku \u003c\/b\u003e\u003cbr\u003e \u003cbr\u003e“You may know of Sriracha as something to squirt into a bowl of \u003ci\u003epho\u003c\/i\u003e, but Randy Clemens shows you how to use the hot sauce from breakfast to dinner, from salad dressing to dessert. His infectious enthusiasm and appealing recipes will send your endorphins to a chili pepper high.”\u003cbr\u003e\u003cb\u003e—Andrea Nguyen, author of \u003ci\u003eInto the Vietnamese Kitchen\u003c\/i\u003e and \u003ci\u003eAsian Dumplings\u003c\/i\u003e\u003c\/b\u003eA graduate of the California School of Culinary Arts, \u003cb\u003eRandy Clemens\u003c\/b\u003e has written for numerous food publications including \u003ci\u003eGourmet\u003c\/i\u003e, \u003ci\u003eSaveur\u003c\/i\u003e, \u003ci\u003eWine Enthusiast\u003c\/i\u003e, \u003ci\u003eImbibe\u003c\/i\u003e, \u003ci\u003eLos Angeles\u003c\/i\u003e, \u003ci\u003eDraft\u003c\/i\u003e, \u003ci\u003eEdible Los Angeles\u003c\/i\u003e, and \u003ci\u003eBeerAdvocate\u003c\/i\u003e. He lives in Glendale, California.\u003cb\u003eIntroduction\u003c\/b\u003e\u003cbr\u003e\u003cbr\u003eStep foot into an Asian market or restaurant, and you’re almost sure to be greeted by a glowing red bottle of Sriracha Chili Sauce. Over the past few years, however, its fame has carried it beyond the Asian sector, landing it on countless diner counters, restaurant menus, and into the hands of some very upscale chefs. References in several notable cookbooks, as well as appearances in several episodes of \u003ci\u003eTop Chef\u003c\/i\u003e and on the shelves of Wal-Mart, all stand as testaments to its welcomed ubiquity and tasty reputation.\u003cbr\u003e\u003cbr\u003eIts vibrant color and unique, piquant flavor have made it a hit, slowly growing in popularity over the past 28 years simply by word of mouth. A mainstay in many home kitchens and innumerable college dorm rooms, Sriracha strikes a delicate balance of flavors and sensory experiences that isn’t just appealing, it is downright addictive. And with a price tag near $3 a bottle, there are certainly far worse habits to adopt.\u003cbr\u003e\u003cbr\u003eBlending the sweetness and squeeze bottle simplicity of ketchup with a welcome garlic pungency and just the right amount of spice, Sriracha is quickly becoming a staple among American condiments. Although a squirt or two over a bowl of fried rice or ramen is most common, I’ve set out to find new ways of utilizing Sriracha, not just as a topping but as an additional ingredient and tool in our culinary arsenal. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eWorking with Peppers\u003c\/b\u003e\u003cbr\u003eJust as hot peppers can have a burning effect on your tongue, so too can they wreak havoc on your skin and eyes. When working with hot peppers, consider slapping on a pair of latex gloves, and be sure not to touch your face, eyes, or other sensitive body parts. Wash your hands immediately after handling the peppers. Work in a well-ventilated area if you also find yourself sensitive to the fumes.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eOver the Top Tips\u003c\/b\u003e\u003cbr\u003eThere are those of us who love Sriracha, and then there are those of us who need Sriracha. If you find yourself in the latter camp, look throughout the book for “Over the Top Tips.” Each tip is a surefire way to maximize Sriracha heat and flavor while minimizing your insatiable cravings and withdrawals. Your friends may think you’re crazy, but hey! Maybe it’s time for new friends, friends that appreciate your—er, your, uh—finer eccentricities? \u003cbr\u003e\u003cbr\u003e\u003cb\u003eIn a Pinch\u003c\/b\u003e\u003cbr\u003eWhen you just don’t have the time to do every little step, look for “In a Pinch” time-saving tips given throughout the book with selected recipes. \u003cbr\u003e\u003cbr\u003e\u003cb\u003eSeasoning\u003c\/b\u003e\u003cbr\u003eThe puzzle pieces that make up my palate might look a little different from yours, and that’s okay. People have very different ideas about food, and we all taste things just a bit differently. I like my stuff spicy, and I am fond of my salt (although I’m inclined to think that I use a reasonable amount). With that said, I’ve largely left out measurements for salt, leaving it to you to season to your taste as you cook. (If the recipe is for something not easily “tasted” during cooking, such as the Bacon-Sriracha Cornbread, I suggest a measurement for salt, but again, do not hesitate to make adjustments as you wish.) Likewise, with the amount of Sriracha suggested, feel free to use less or more according to your own preferences.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eSriracha Garnishes\u003c\/b\u003e\u003cbr\u003eSriracha fans the world around know that there’s more to it than just the flavor. Long before many of us used it as an ingredient in a recipe, we no doubt had our first taste of Sriracha as a condiment, drizzled over some element of a meal. Beyond the spicy kick, there is a visual stimulus that comes with Sriracha; the stunning color alone tells you right away that you’re in for something exciting. Restaurant chefs will be the first to tell you that they rely on presentation just as much as they do flavor. And one of their favorite tools of the trade? The plastic squeeze bottle. What a serendipitous coincidence that our star ingredient comes to us in such a vessel, no?\u003cbr\u003e\u003cbr\u003eHere are a few simple ways to use Sriracha to add that extra oomph to your plates. Feel free to experiment with other designs—your guests will be quite impressed. As they say, we eat with our eyes first! \u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\u003cb\u003eSriracha: A Thai Original\u003c\/b\u003e\u003cbr\u003eSeated in the Chonburi province of Thailand is Sri Racha, a seaside city known for its tropical beach landscape, exotic tiger zoo, delectable seafood restaurants, and an affinity for hot chili pastes. Pronounced “see-RAH-chuh,” the town is part burgeoning industrial metropolis and part quaint fishing village. Situated about 65 miles southeast of Bangkok and housing its own port, Sri Racha has attracted many large factories that have come to escape the high rent and heavy traffic of the capital city. Besides accommodating the hustle and bustle of big business, Sri Racha also houses a population of 141,000 and hosts a moderate amount of tourist travel, which helps keep its deeply rooted Old Siam culture alive despite the influx of modern machinery.\u003cbr\u003e\u003cbr\u003eClusters of jetties, piers, and dilapidated pontoons protrude out from the shore and into the Gulf of Thailand, keeping hotels, seafood stalls, and other vendors afloat. Tourists staying a night in town or just passing through en route to some of the eastern seaboard’s island destinations, such as Koh Loi or Koh Si Chang, are treated to some of the best fresh seafood that money can buy. Fried mussels and oysters, grilled lobster, crayfish, and snapper abound, and seasoned local cooks rely on simple preparations to help carry the incredible zest of briny freshness onto your palate. With many of the residents being immigrant workers from China, Japan, and Korea, scores of restaurants and dishes have been adapted over time to reflect the potpourri of cultures present. But one item that has satiated the people of Sri Racha for many years hasn’t changed a bit, and it has managed to remain at the center of the area’s eclectic cuisine.\u003cbr\u003e\u003cbr\u003eNám prík Sriracha, a glowing red paste consisting of nothing more than piquant peppers, garlic, vinegar, sugar, and salt, reigns supreme here. The noticeable but certainly not overpowering heat of the chilies and robust pungency of the garlic fuse in the sauce as the vinegar begins pickling and marrying them together. Thai cuisine has traditionally focused on a delicate harmony of four sensations: spicy, salty, sour, and sweet, all of which are gracefully represented in the celebrated crimson condiment, creating the perfect accent for the traditional local fare. Bottled versions, such as Sriracha Panich, became available and gave way to an export market, boosting the sauce’s popularity in neighboring countries such as Vietnam, the key step to starting its voyage to becoming an American obsession.\u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\u003cb\u003eHuy Fong: Bringing It to America\u003c\/b\u003e\u003cbr\u003eThe Sriracha known to most Americans is certainly no far cry from the Thai original, but there are marked differences, and that’s just fine with David Tran, creator of the now ubiquitous Tu’o’ng ´O’t Sriracha, or as it is affectionately called by many, “rooster sauce.” Tran, who himself was born in Vietnam of Chinese ancestry, came to America in the late 1970s as a refugee seeking asylum from the post-war regime. While in Vietnam, Tran had begun growing and selling peppers in an attempt to earn a living, but quickly found that it was a losing proposition due to the low prices paid for fresh chilies. Rather than scrap the plan altogether, he began making chili sauces, which could command a higher return.\u003cbr\u003e\u003cbr\u003eAfter the war, however, many immigrant groups were viewed as outsiders by the new administration, leaving Tran and his family little choice but to abandon their business and flee their home. Boarding a crowded Taiwanese freighter dubbed \u003ci\u003eHuy Fong\u003c\/i\u003e, Tran left for the United States. After he spent months in a transit camp in Hong Kong, the United States allowed him entry into Boston. It wasn’t long before he went to Los Angeles and started working. \u003cbr\u003e\u003cbr\u003eUsing $50,000 of family savings after being denied a bank loan, Tran started his chili sauce business, naming it Huy Fong Foods after the ship that carried him out of Vietnam. With a Chevrolet van, a 50-gallon electric mixer, and a small shop rented on Spring Street in LA’s Chinatown for $700 a month, he began selling a spicy Vietnamese-style Pepper Saté Sauce to local Asian restaurants and markets. Seeing moderate levels of success, he rolled out several more products, including his Tu’o’ng ´O’t Sriracha in 1983. \u003cbr\u003e\u003cbr\u003eMade with bright red jalapeños and utilizing garlic powder in place of fresh, Tran’s sauce had a more upfront, in-your-face taste that distinguished it from its Thai counterpart. It was bolder and thicker, too. The plastic squeeze bottles, emblazoned with a proud rooster (representing the year of Tran’s birth on the Chinese zodiac) and topped with a bright green lid, stood out on restaurant tables and store shelves. Inside the bottle, the sauce had a flavor that was a natural match for Asian cuisine. Others outside of the Asian community soon took note, gladly embracing a new addition to the drab ketchup\/mustard\/mayo condiment trifecta to which many Americans had become so stoically accustomed.\u003cbr\u003e\u003cbr\u003eBy 1987, Tran’s operation had outgrown its Chinatown outpost.  He moved it to Rosemead, in California’s San Gabriel Valley, which had its own Asian immigrant community, a perfect market for the sauce. Never advertised, Tu’o’ng ´O’t Sriracha’s continued success came solely from its tasty reputation and word of mouth. Coming in at under $3 for a 17-ounce bottle, the hot sauce was an easy sell to visitors and tourists passing through LA, who would often take a bottle or two back home with them, either for themselves or friends who had a taste for something spicy.\u003cbr\u003e\u003cbr\u003eIn 1996, Huy Fong Foods expanded once more, purchasing the shuttered Wham-O factory to facilitate greater production. Word was getting out about their sauces, and sales continued to soar. Over the years, Sriracha has become a household name and a pantry staple for many, and with production now exceeding 14 million bottles a year, Sriracha has earned its rightful place in kitchens across America.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eHomemade Sriracha\u003c\/b\u003e\u003cbr\u003eWhy on Earth would you want to make your own Sriracha? I mean, the bottled stuff is already amazing, and it’s actually cheaper to buy than it is to make. Um, because you can! Besides being delicious and pretty easy to make, there’s that cool sense of pride that comes with the DIY approach that money just can’t buy.  \u003cbr\u003e\u003cbr\u003e\u003cb\u003eMakes about 2 cups\u003c\/b\u003e \u003cbr\u003e1 3\/4 pounds red jalapeño peppers, stems removed and halved lengthwise\u003cbr\u003e3 cloves garlic\u003cbr\u003e2 tablespoons garlic powder, plus more as needed\u003cbr\u003e2 tablespoons granulated sugar, plus more as needed\u003cbr\u003e1 tablespoon kosher salt, plus more as needed \u003cbr\u003e1 tablespoon light brown sugar\u003cbr\u003e1\/2 cup distilled white vinegar, plus more as needed\u003cbr\u003eWater, as needed\u003cbr\u003e \u003cbr\u003eIn the bowl of a food processor, combine the peppers, garlic, garlic powder, granulated sugar, salt, and brown sugar. Pulse until a coarse puree forms. Transfer to a glass jar, seal, and store at room temperature for 7 days, stirring daily. \u003cbr\u003e\u003cbr\u003eAfter 1 week, pour the chili mixture into a small saucepan over medium heat. Add the vinegar and bring to a boil. Lower the heat and simmer gently for 5 minutes. Let the mixture cool, then puree in a food processor for 2 to 3 minutes, until a smooth, uniform paste forms. If the mixture is too thick to blend properly, feel free to adjust the consistency with a small amount of water.\u003cbr\u003e\u003cbr\u003ePass the mixture through a fine-mesh strainer. Press on the solids with the back of a spoon to squeeze out every last bit of goodness you’ve been waiting a week to get. Adjust the seasoning and consistency of the final sauce, adding additional vinegar, water, salt, granulated sugar, or garlic powder to suit your taste. Transfer to a glass jar, seal, and store in the refrigerator for up to 6 months.\u003cbr\u003e \u003cbr\u003e \u003cbr\u003e\u003cb\u003eSriracha Mayo\u003c\/b\u003e\u003cbr\u003eThis simple combination looks relatively mundane, but I assure you it will become a staple in your refrigerator. Besides being beyond easy to make, it is extremely versatile and will jazz up any tired old sandwich. Try it in egg salad, on a burger, or as a dip for fries, or make your own spicy tuna rolls at home!  \u003cbr\u003e\u003cbr\u003e\u003cb\u003eMakes about 1 cup\u003c\/b\u003e\u003cbr\u003e2\/3 cup mayonnaise\u003cbr\u003e1\/3 cup Sriracha\u003cbr\u003e1 tablespoon freshly squeezed lime juice, or more to taste\u003cbr\u003e \u003cbr\u003eIn a medium bowl, mix together all of the ingredients. Feel free to adjust the amount of lime juice to bring the thickness to your liking. Refrigerate promptly. Store, refrigerated, in an airtight container for up to 2 weeks. Use as a spread or dipping sauce for your favorite recipes that call for mayonnaise.\u003cbr\u003e \u003cbr\u003e\u003cb\u003eVariation: Sriracha Aïoli  \u003cbr\u003e\u003c\/b\u003eMake a garlic paste by placing one clove of garlic in a mortar and pestle with a pinch of kosher salt. Once a smooth paste has formed, mix into your Sriracha Mayo for an extra garlicky kick!\u003cbr\u003e \u003cbr\u003e\u003cb\u003eSriracha Ketchup\u003c\/b\u003e\u003cbr\u003eDear Idaho: Plant more potatoes. Once people swipe a fry or tater tot through Sriracha Ketchup, only two major food groups will exist: 1) Sriracha Ketchup, and 2) potatoes. Oh, did I mention this turns hash browns and home fries into a new kind of incredible? Besides its propensity for spuds, this crimson condiment works wonders for burgers, corndogs, hot dogs, meatloaf, and much more.  \u003cbr\u003e\u003cbr\u003e\u003cb\u003eMakes about 1 cup\u003c\/b\u003e\u003cbr\u003e3\/4 cup ketchup\u003cbr\u003e1\/4 cup Sriracha\u003cbr\u003e1\/2 teaspoon fish sauce (optional)\u003cbr\u003e \u003cbr\u003eIn a medium bowl, mix together all of the ingredients. Store in a squeeze bottle or small covered bowl, refrigerated, for up to 2 months.","brand":"Ten Speed Press","offers":[{"title":"Default Title","offer_id":46303422709989,"sku":"NP9781607740032","price":16.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781607740032.jpg?v=1767741637","url":"https:\/\/k12savings.com\/es\/products\/the-sriracha-cookbook-isbn-9781607740032","provider":"K12savings","version":"1.0","type":"link"}