52 Uses For Sriracha – The Culinary Duct Tape

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Rooster Sauce” is the MacGyver of condiments, the DaVinci of deliciousness, the A-Team of aliment, the Edison of esculence, and the Benjamin Franklin of foodstuffs.

Recipes in orange below.

  1. Turn marinara sauce into Arrabiata (like driving through Phuket to get to Rome).
  2. Whisk into mayo for a powerful sandwich spread on roast beef, pork or poultry.
  3. Buffalo sauce: combine 1 part vinegar, 2 Sriracha and 3 clarified butter; toss cooked wings in pan to coat
  4. Substitute for Tabasco 2:1 in any situation for improved results.
  5. Ratchet up ranch dressing as dip to enliven frozen pizza, carrot sticks or bland chicken wings.
  6. Serve it straight-up as dipping sauce for seafood, just like they do in Si Racha, Thailand.
  7. Drizzle on fresh, grilled peaches or pineapples.
  8. Wet rub: 2 bulbs roasted garlic, 1 T. salt, 2 T. Sriracha, 1 T. brown sugar, 1 T. oil, 1 t. cumin
  9. Saturate with soy sauce for spicing up Asian noodle dishes or dunking potsticker dumplings.
  10. Combine with ketchup and dip your tater tots.
  11. Mix with mayo (for Canadians and other Europhiles) and daintily dip your pommes frites.
  12. Rain Forest Fire shot: 1 teaspoon Sriracha stirred into a shot of tequila
  13. Add quick heat to boring BBQ sauce when you need more acid and spice.

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  14. Hot Salt (great on the rim of a margarita or on edamame): 1 T. Sriracha mixed with 1/4 c. kosher salt, dried
  15. Escape from prison (if it works for salsa…).
  16. Coat leftover boxed mac’n’cheese in eggwash and breadcrumbs, pan-fry and douse in Sriracha.
  17. On buttered corn on the cob (seriously spectacular).
  18. Spicy Marinade: Juice of 1 lemon, 1 T. zest, 2 T. Sriracha, 3 garlic cloves, ½ c. fresh herbs, ½ cup oil, S&P
  19. On top of deviled eggs instead of paprika or folded into the yolk for kick and color.
  20. Make your own.
  21. Add to raw ground meat when making burgers or sausage.
  22. Mix into melted butter and pour over popcorn.
  23. On ice cream (dark chocolate or tropical flavors).
  24. Create a compound butter with Sriracha and Thai basil for cooking fish or daubing on steak.
  25. Make cocktail sauce (essentially Bloody Mary paste, but so good):
    1-2 parts Sriracha, 5 parts ketchup, 1 part horseradish, celery salt, pepper and lemon juice
  26. Substitute for jalapenos in a recipe if you don’t feel like slicing hot peppers.

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  27. Spice a Bloody Mary.
  28. Make a Cerveza Preparada more enticing.
  29. Throw together with a little mayo and chopped raw tuna to make “spicy tuna” for sushi rolls.
  30. No salsa? No problem!
  31. Polish copper (that’s polish, not Polish)
  32. Blend into cream cheese on a bagel.
  33. Feel better: add to chicken noodle soup for flavor enhancement and to clear your stuffy nose.
  34. Mix with mustard on bratwurst. (34-41 suggested by Jen at seejeneat)
  35. Red onion sauce (like at NY hot dog carts): sweat a large diced onion in 1 T. oil, add 2 c. water, 1/3 c. cider vinegar, 1 T. Sriracha, 3 T. tomato paste, 1 T. sugar, and simmer 45-60 minutes.
  36. Chili-fy sloppy Joes.
  37. Heat up hummus or other Mediteraenean food (falafel, gyro, kebab, dolmas, tzatziki, etc.)
  38. Make meaner meatloaf by adding a couple tablespoons to the mix.
  39. Piquant pesto: add the following, in order, to food processor with motor running: 6 garlic cloves, 1/2 c. pistachios, 1/2 c. grated Parmesan, 1/2 c. olive oil, 2 c. packed fresh basil, 1 1/2 T. soy sauce, 1T. Sriracha. Blend until smooth
  40. shrimp2grilled_cheese

  41. Spice up sour cream with scallions as a dip for potato chips.
  42. Maple glazed nuts: toss 6 c. nuts in 1/4 cup maple syrup, 2 T olive oil, 2 T herbes de Provence, 1 T. Sriracha, salt and pepper. Bake at 350 for 15 minutes and stir half way through.
  43. Make a spicy science fair project by loading the volcano with Sriracha and baking soda.
  44. Stop kids from thumb-sucking with minimal neurological damage.
  45. Handjob lube for a cheating partner (44-47 via Amanda at datingismiserable).
  46. Create a variation on the Russian Roulette cupcakes from Vanilla Garlic.
  47. Thai Massage Parlor shot: 1 oz. bourbon, 1 oz. peach brandy, 5 drops Sriracha
  48. Add to lip gloss to make your lips puff up.
  49. Blistering Brine: boil 4 c. H2O, 1 c. sugar, 1.5 c. salt, 2 T. pickling spice, 2 T. pepper & 1/4 c. Sriracha; add 4 c. ice
  50. Make grilled cheese that will please.
  51. Create kicky vinaigrette: 1/4 c. cider vinegar, 2 t. Dijon, 1 shallot, salt & pepper, 1 T. Sriracha, 3/4 c. olive oil
  52. Make Thai peanut sauce.
  53. Apply liberally to eggs, any style.

mac1chipdipI wanted to make a list of 101 uses. What do you do with Sriracha? Add more ideas in the comments section below.

21 thoughts on “52 Uses For Sriracha – The Culinary Duct Tape

  1. Sheryl put the magical stuff on her sandwich yesterday and she and Kavita RAVED about it as a sandwich spread.

  2. Well Imade my first cocktail sause with Sriracha and did not use Worcestershire sause. It was very good.

  3. Pingback: Ginger Mango-Rita
  4. I made a sort of spicy mayo with some dukes mayo, lots of sriracha, some worchestershire sauce, and some lemon pepper. It was great on club crackers and dipping sushi or chicken into

  5. I use it LIBERALLY with cilantro and lime juice on beef ramen. Daily. Also I like to mix it with mayo and cajun spices and dip red bean and rice fritters in it.

  6. apply a dab on your woman’s clitoris and lick away – drives them crazy – especially them white girls – they cant handle it in their mouths but they sure love it down there

  7. Another great item for dipping is deep-fried pickles. 1/4 an Clausen or other large pickle. Wrap it in a section of Havarti cheese then in an egg roll wrap. Deep fry until golden brown, then dip in ranch w/Sriracha Sauce. Fantastic.

  8. I make a sauce that I use for asian noodles or rice.

    Equal parts of Vinegar to soy sauce. (for example 1/4 cup each).
    Garlic and Onion Powder…about a Tbs. each (depends on how strong you want it)
    Brown Sugar…about 1-2 Tbs. (once again depends on taste)
    Sriracha…I typically put about 1-1 1/2 Tbs.

    If I have Scallions I typically dice and put in as well.
    Ginger is also a nice addition.

    Mix well until sugar dissolves…and walla delicious.

  9. I use it a substitute for ketchup. Way less calories and gets your metabolism pumpin! Spice is always nice.

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