News Column

Sriracha Sauce Pops Up in Unique Recipes

Oct. 11, 2012

Nicole Marshall Middleton

Sriracha Sauce

Recipes featuring spicy Sriracha sauce are hot on the food scene right now, but the sauce has been around for decades.

While there are many similar sauces from the Sri Racha region of Thailand, in the United States, the sauce by Huy Fong Foods is the most popular. The clear plastic bottle is recognizable by the green cap and rooster logo.

The sauce is made from fresh, red Jalapeno chili peppers, garlic, vinegar and salt.

When David Tran moved to the United States from Vietnam and started the business, he was producing the first chili sauce by hand. Eventually, he created four more chili products: Chili Garlic Sauce, Sambal Oelek (ground fresh chili paste), Sambal Badjak (chili paste with onions), and finally, Sriracha Hot Chili Sauce, according to the company.

In 1986, Huy Fong Foods moved into a 68,000-square-foot building in Rosemead, Calif. The company has continued to increase production every year but still never able to keep up with demand.

While it has long been used to spice up Asian dishes, soups, sauces and marinades, Sriracha has been popping up in all sorts of recipes in the last few years.

A 2011 cookbook written by Randy Clemens, "The Sriracha Cookbook: 50 'Rooster Sauce' Recipes that Pack a Punch," likely contributed to the sauce's appeal in culinary circles.

Here's a couple of unique recipes we found using Sriracha.

SRIRACHA DEVILED EGGS

6 hard boiled eggs 3 tablespoons mayonnaise 1 tablespoon Dijon mustard (or your favorite mustard) 2 teaspoons Sriracha 1 tablespoon minced onion 1/2 teaspoon garlic powder salt and pepper chopped green onions for garnish

1. Peel eggs and cut in-half lengthwise.

2. Scoop all yolks into a bowl and mash with a fork. Add mayonnaise, mustard, Sriracha, minced onion and garlic powder. Stir to combine. Season to taste with salt and pepper.

3. Use a spoon or piping bag to fill each half of an egg with mixture. Squirt a dab of Sriracha sauce on top of each egg, sprinkle with green onion and serve or chill 30 minutes before serving.

- adapted from lifesambrosia.com

PEANUT BUTTER SRIRACHA COOKIES

makes about 5 dozen

1 cup unsalted butter (softened) 1 1/2 cups crunchy peanut butter 1 cup sugar 1 cup packed brown sugar 1/4 cup Sriracha 2 eggs 1 teaspoon vanilla extract 2 3/4 to 3 cups all-purpose flour (finished dough should be soft but not sticky) 1 teaspoon baking powder 1/2 teaspoon salt 1 1/2 teaspoons baking soda Granulated sugar for dipping

1. Cream together butter, peanut butter and sugars. Slowly add in Sriracha, eggs and vanilla. Beat until combined.

2. In another bowl mix together flour, baking powder, baking soda and salt. Gently mix flour into peanut butter mixture until well combined. Place batter into refrigerator for 1 hour to chill.

3. Preheat oven to 375 degrees. Roll dough into 1-inch balls. Dip the top of dough ball into granulated sugar and place onto cookie sheet.

4. Flatten each ball with a fork, making a criss-cross pattern. Bake for 10 minutes or just until the cookies begin to brown. Don't overbake. Cool on wire racks.

- adapted from the sugarpixie.net



Source: (c)2012 Tulsa World (Tulsa, Okla.). Distributed by MCT Information Services.