One of my blog readers asked me about the Sriracha sauce I included in the Tom-Tom Salsa recipe.
It's great stuff -- a bit like ketchup, if you will, but where the main ingredient is ripe, red chili peppers rather than tomatoes. Add in vinegar and sugar and you have Sriracha. It's similar to Tabasco, but considerably sweeter, and more viscous. Again, like ketchup.
It's made in the US, in California, despite the appearance from the bottle that it comes from somewhere overseas.
You can find Sriracha these days pretty much anywhere. Every supermarket seems to have it, and you can certainly find it in any Asian grocery.
I like to use Sriracha in the same way one would use Tabasco sauce -- in BBQ sauces, guacamole, salsas of every kind, as well in creamy foods, like mac 'n' cheese, clam chowder, and deviled eggs. It's awesome on chicken cutlets, and scrambled eggs. Squirt a bit on your burger along with your ketchup. Wow.
Saturday, July 3, 2010
Dave loves to eat, and cook, and feed his family and friends. Thankfully Dave's family and friends like to eat what he cooks. Dave has achieved the Great American Dream -- suburban banality. He cooks from his modestly appointed kitchen in the leafy suburbs of Delaware County, Pennsylvania, a stone's throw from Philadelphia. Stop by for dinner. Or lunch. Or breakfast.