19 Things You Didn’t Know About Sriracha… #7 Is Going On My Christmas List.
Once upon a time, sriracha was a spicy chili sauce you would only see in Asian restaurants. Sriracha was known only to be used on pho, chow mein, fried rice – basically anything that was considered “asian cuisine.” Nowadays, you see sriracha inspired foods in menus of restaurants everywhere. Even fast food restaurants nowadays have sriracha in their burgers. The love and demand for sriracha has grown immensely through out the years and we couldn’t be anymore excited.
As a result, we’ve gathered all these random facts and tips for all you sriracha fanatics. Now, if you’re a true sriracha fanatic, you should already know all these facts but there’s no way you knew #12 was possible.
#1. First thing's first, please pronounce it correctly: sir-ROTCH-ah.
#2. Don't fear, it's not as spicy as you think! Throughout the processing stage, the red jalapeno peppers lose almost half of their spiciness.
#3. You can use sriracha as a marinade for tofu, chicken, or beef for some tangy protein.
#4. Don't be fooled! "Sriracha" is only the name of the sauce so there's several different "srirachas" available. You have to make sure you get the "Huy Fong" brand (AKA the one with the green cap and the rooster).
That's the real good stuff.
#5. Wanna be healthy but tired of bland veggies? Roast them with sriracha to add some more taste to your greens.
Todd Porter & Diane Cu
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