The sweet, burn the roof of your mouth nectar that is Sriracha sauce has become more and more popular over the last couple of years. It’s rocketed almost to the level of bacon. Almost. I see the condiment being used in tons of recipes and most of them sound wacky but delicious enough that I’d taste test them.
I’m very interested in the Sriracha ice cream sandwiches pictured above. It’s hand to already have the dairy product built in to cool your mouth down. Recipe by The Glut Life.
Check out four more foods with Sriracha after the break.
Trust me, you want to mix honey and Sriracha together and put it on everything. It’s delicious on chicken any way you prep it – on wings, on thighs, with skin or without. The sweet and spicy combo is heaven. I’m not exaggerating. This recipe by Simply Reem is wonderful.
Yes, that is bread with a swirl of Sriracha and cheese running through it. Go print the recipe from Parsley, Sage, & Sweet right now.
I want to stuff this Sriracha egg salad in my face. The recipe is on my list to try soon (it’s also from Parsley, Sage, & Sweet).
If you’re feeling ambitious, you can make some whisky Sriracha candy. Olives for Dinner has all the details.
Don’t forget that Sriracha is perfect for mixing into anything that has a sauce texture – salad vinaigrettes, cream cheese, ranch dressing, hummus, mayo – you get the idea. When in doubt, just add Sriracha.
While we’re on the topic, please go check out The Oatmeal’s love letter to Sriracha.