Are you underwhelmed by spicy mustards and pepperocinis? Do pickle relishes and tapenades go to waste in your refrigerator? Then it's time to try sriracha.
Sriracha is a Thai hot sauce made out of chilis, garlic, spices, and vinegar. The most popular producer of the condiment is Huy Fong Foods, Inc. and can be found in most grocery stores. It does not skimp on heat and makes a wonderful addition to sandwiches, steamed vegetables, pizza, and just about anything else that can benefit from a little extra spice. It also makes a great dip for fried cheese, dumplings, or mixed into sour cream for nachos.
But what about cooking with sriracha? The spicy blend of chili and spice can elevate everything from simple appetizers to marinated chicken. If you have never used sriracha before, be forewarned – it’s highly addictive if you like heat. Try out these recipes for a change of pace.
The World’s Easiest Spicy Polenta “Pies”
- Prepared polenta, cut into ½ inch thick slices (found in the refrigerated/ produce section of grocery stores)
- Olive oil, for brushing
- About 1 cup cooked, shredded chicken
- Sriracha, to taste
- Sour cream, to taste
- Fresh chopped cilantro, to taste
- Brush the polenta rounds with olive oil and grill over medium-high heat on both sides (or place under a broiler until light golden brown.
- Top the rounds with chicken, drizzle over the sriracha to taste.
- Top with sour cream and cilantro.
- 4 pounds chicken thighs (6-8 thighs), skin removed
- 2 ½ cups plain, low fat yogurt
- Juice of 3 limes
- 1 Tbsp. honey
- 1 – 2 Tbsp. sriracha
- 1 tsp. salt
- ½ tsp. fresh ground black pepper
- 5 – 6 large garlic cloves, crushed
- 1 Tbsp. fresh grated ginger
- 2 tsp. lemongrass puree
- 2 jalapenos, diced
Directions:
- Mix yogurt, lime juice, honey, sriracha, salt, pepper, garlic, lemongrass, and jalapenos in a medium bowl.
- Pour the marinade over the chicken thighs, making sure to coat each piece, and refrigerate for at least two hours.
- Bake the chicken, along with all the marinade at 375 degrees for 45 minutes to one hour, or until juices run clear.
- Serve alongside steamed rice and a fresh green salad for a healthy, flavorful meal.
Sriracha's possibilities are limitless and the intense flavor complements many types of cuisine, not just Asian food. Sriracha is quickly gaining popularity and rightly so, with it's bold flavor and lengthy refrigerated shelf-life. It's definitely worth considering next time in place of the same old ketchup and mustard you're used to!
