The Sriracha Cookbook: 50 “Rooster Sauce” Recipes that Pack a Punch

What’s your favorite hot sauce? Some swear by SLAP YA MAMA . Tabasco is the old standby. Cholula Mexican Hot Sauce is arguably the best from south of the border. But nothing compares to the spicy rooster known as Sriracha.

The Sriracha Cookbook: 50

This cookbook provides 50 new uses for your favorite fire water. Such as this Sriracha Ceviche:
Sriracha Ceviche

Named after a Thai fishing town, and created in its current form by a Vietnamese immigrant in Los Angeles, Sriracha – AKA “rooster sauce” – is experiencing a meteoric rise in mainstream popularity. But the bright-red chili sauce in the clear plastic bottle is no niche ingredient, like truffle paste or salt cod. Its five basic elements (peppers, garlic, vinegar, sugar, and salt) cover every part of the flavor spectrum, making it a surprisingly versatile additive: while The Sriracha Cookbook, as one would expect, contains many Asian recipes, it also branches out internationally with recipes like Sriracha Pesto, Sriracha Ceviche, and Bacon-Sriracha Cornbread. Most importantly, while author Randy Clemens clearly enjoys his titular ingredient (and is a confessed spice junkie), he has a strong culinary background, and his well-tested recipes succeed in making the book much more than a novelty.

—John Peck, Diesel, A Bookstore (Oakland, CA), February 2011

Some quick ideas

Gail Simmons, from Top Chef, has some more ideas for your hot sauce.

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