Sosu Sauces, makers of the delicious Sriracha-ketchup hybrid Srirachup, have just put their BARREL-AGED SRIRACHA on Kickstarter!
“Aged in whiskey barrels for a unique fruity, spicy, and smoky flavor. You’ve never tasted sriracha quite like this before.”
Um… you had me at Sriracha. (And whiskey barrel.)
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SOSU Barrel-Aged Sriracha [via Kickstarter]
The good folks at CHOW have posted an awesome little video showing how to make chile oil with leftover Sriracha. Now, I know what you’re thinking… “What is this ‘leftover Sriracha’ you speak of?!?” It’s not to imply that there’s ever any Sriracha that you won’t be able to do something with, but this helps you use up the little bits that are left hanging out on the walls of your sad empty bottle.
Don’t throw that away! CHOW suggests pouring in a little bit of a neutral-flavored cooking oil, shaking, and using it as a chile oil. They like to use it in a stir-fry, mixed into a marinade, or drizzled on top of pizza. (More oil on top of pizza?! Yikes!)
I can see it on popcorn, Thai papaya salad, sliced mango, roasted potatoes, or used to cook omelets, fried rice, or grilled pineapple.
What would you use it on? (And is anyone else freaked out by the super close-up sound bites in the video?)
ALSO AVAILABLE NOW!
This book is not associated with or endorsed by Huy Fong Foods, Inc.
The Sriracha Cookbookon
