Phaedrus posted an interesting link about sriracha in Food & Media which had some recipe ideas that piqued my curiosity--how are YOU using sriracha?
I'm drawn to the idea of using it in egg batter (from the article), thinking this may be the level of spiciness I seek next time I make my own crab cakes.
The "blend of mayonnaise, Huy Fong sriracha and condensed milk" in the article is also appealing.
I used sriracha yesterday in the simplest avocado soup ever. Mmmmmmmm!
I've gotten into the habit of making spicy tartar sauce with it. Very addictive.
I love it squirted onto a cut up avocado with a squeeze of lime (and maybe some onion or grape tomatoes if I have 'em handy) for a lazy woman's guac.
Their chili garlic sauce is a favorite, too:
So, what are YOU doing with this very versatile condiment?